*This recipe is suitable for beginners

Dissolve 50g honey and 50g salt in 500ml of hot water, add the zest of a lemon and allow to cool completely.

Now immerse a 500g fillet of salmon, or 4 prepared boneless fillets, into the brine and leave for an hour.

Remove from the brine (which should be discarded), rinse and pat completely dry on kitchen paper.

Leave to dry in the fridge while you set up the Bradley Smoker.

Add several oak bisquettes to the stack and set the smoker cabinet temperature control to 100°C.

Once the temperature is reached place the fillets on a wire rack and smoke for 1 1/2 hours.

Remove, cover, and chill until required.

Place a garnish of cucumber ribbons, fresh mint tips, and lemon wedge onto each of 4 plates, add the succulent honey and lemon hot smoked fillets and spoon some cooling tzatziki beside each.

Serve with bread or pitta.