Create perfectly smoked salmon with this dry brine recipe, delivering flaky, flavorful fish with a rich smoky taste. Ideal for a savory treat or a show-stopping appetizer. Ireland weather ...

Rub the kahawai with the dry brine — ½ tsp salt and 1 tsp sugar per fillet. Cover and refrigerate the fish for a few hours, preferably overnight. Bring the rice vinegar, sugar, salt and kombu ...