Hot Smoked Cured Salmon | Donna Hay

Ingredients

• 1 x 1.2kg (1 lb 6 oz) salmon fillet, skin removed and pin-boned
• 1 x 18cm x 50cm (7 inch x 19½ inch) cedar grilling plank, soaked in water +
• 12 sprigs dill
• ½ cup (180g/6¼ oz) honey
• 1 teaspoon chilli flakes
• cracked black pepper
• ¾ cup (255g/9 oz) sea salt flakes
• 1 cup (225g/8 oz) firmly packed brown sugar
• 2 teaspoons chilli flakes
• 300ml (10 oz) crème fraîche
• 1½ tablespoons horseradish
• ¼ cup finely chopped fresh flat-leaf parsley
• 1½ tablespoons salted capers, rinsed and finely chopped
• 2 teaspoons finely grated lemon rind