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Home-smoked Tasmanian Salmon

1 Whole fresh Tasmanian salmon (about 2.5 kg)
Fresh herbs
Lemon slices
Creme fraiche, rinsed
Salt-preserved capers and
Lime and lemon wedges, to serve

Fill salmon cavity with herb sprigs and lemon slices. Sprinkle 2 small handfuls of sawdust on base of smoker and follow instructions for igniting. When smoker is ready, place salmon on greased grill and cover. Cook for about 40 minutes. Do not overcook, salmon should still be translucent in centre. Serve with creme fraiche, capers and lime and lemon wedges.

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