Just read in a cookbook - "To produce good quality cold-smoked fish requires a high degree of skill because it is difficult to get the flavour and texture just right."
Oops, sorry, too late! This extra virgin chef already did it many times. And my verdict in the first post on smoked salmon was: "Highly suitable for virgin chefs. No culinary skills needed." Wah ha ha!
Moral of the story? Don't allow the few elite in the world to SMOKE you and cloud your idea of what you can or can't do. Beware, the Ides of March.
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