Title: Home-Smoked Tasmanian Salmon
Categories: Entree Smoke Salmon
Yield: 8 Servings

1		Whole fresh Tasmanian salmon
		(about 2.5kg)
		Fresh herbs
		Lemon slices
		Creme fraiche, rinsed
		Salt-preserved capers and
		Lime and lemon wedges,
		To serve

Fill salmon cavity with herb sprigs and lemon slices. Sprinkle 2

small handfuls of sawdust on base of smoker and follow instructions for igniting. When smoker is ready, place salmon on greased grill and cover. Cook for about 40 minutes. Do not overcook, salmon should still be translucent in centre. Serve with creme fraiche, capers and lime and lemon wedges. Bon Appetit, Exec. Chef Magnus Johansson

Source: Australian Gourmet Traveller Dec '93

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