Smoked fish

Wash, scale and gut fish, then cut off head.
Cut one fillet from bone; leave the other attached, with skin on.
Lay flat on smoker rack. Sprinkle sea salt or coarse salt over and place fish in a cool spot for 1 to 2 hours, rinse and salt lightly again.
Sprinkle about 60 ml (4 tbsp) oak sawdust on smoker base, arrange rack (with fish) in smoker box and cover with lid.
Place over moderate heat (either coals or a fire or a gas burner) until sawdust burns (this creates the smoke to cook the fish).
Watch carefully; if things get too hot the sawdust will make the flavour bitter.
After 15 to 20 minutes your fish should be cooked. Test to see if the flesh flakes easily.
Place fish on a tray, garnish with herbs and serve with lemon wedges.