Hob

Half our smoked salmon recipes never go near the oven. The hob is where the action is: pastas in eight minutes, a risotto in thirty, scrambled eggs done slowly, a chowder that thickens through patience. Smoked salmon is forgiving on the hob because it doesn’t need cooking. It goes in off the heat at the end, so a hot pan never overcooks it. These recipes work for a one-ring student stove or a six-burner range. One pan is all you really need.