Chef Michael Smith of Three Chimneys uses peat-smoked salmon in this recipe served at his restaurant. Peat comes from the soil and it is cut into bricks, which was one way that people used to heat up their houses. As it burns, it releases a sweet, earthy smell that is transferred to the salmon. Chef prefers peat to wood chips because this way the recipe comes full circle: it connects the salmon from the sea with the peat from the earth.
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