INGREDIENTS

INSTRUCTIONS

Take an empty biscuit tin and punch holes in the lid. Line the inside
with tin foil. Sprinkle the bottom of the tin with a mixture of wood
chippings and saw dust (to about 1 inch in depth). Place a metal cake
rack (bent to fit if necessary) on top of the chippings.  Marinade the
salmon for a few hours (alternatively you could baste the  marinade
onto the fish and cook immediately). Pre heat your smoker  (the tin) in
a very hot oven. This prevents the salmon sticking on  the rack. Seal
the marinated salmon in a hot frying pan, cooking on  both sides.
Remove the salmon form the pan and place onto rack in smoker.  Place in
the bottom of the oven at full power for about 5 to 8 minutes  (longer
if you prefer your salmon well done). Once the salmon is  cooked,
remove smoker from oven and leave on one side.  Sauce, melt the
tablespoonful of butter in a large saucepan. Add the  shallots and
sweat off for about 2 to 3 minutes. Add the fish stock  and wine,
reduce and add cream - keep mixture moving at all times to  avoid cream
separating. Whisk in the lumps of cold butter to thicken  the sauce.
Add salt and pepper to taste.  To serve:  Strain the sauce onto the
plate. Place the salmon in the middle and  garnish with the cubes of
tomato and broad beans. If broad beans are  out of season, flat leaf
parsley could be used. Decorate with a sprig  of fennel.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1242
Calories From Fat: 378
Total Fat: 43g
Cholesterol: 30.5mg
Sodium: 1526.2mg
Potassium: 4053mg
Carbohydrates: 184.6g
Fiber: 39.5g
Sugar: 18.1g
Protein: 47.3g