Grill

Smoked salmon doesn’t usually need a grill, since it’s already cured, but the grill does have a part to play. The grill setting on a domestic oven works for a hot-smoked side if you don’t have a kettle barbecue. The grill is also what crisps the panko top of a gnocchi bake or the cheese on a smoked salmon tartine. Two minutes under a hot grill at the end of cooking adds the colour and the crunch that fish alone doesn’t bring.