<p>First cure salmon fillet using 500 g of salt and 500 g of caster sugar. Mix together and cover salmon fillet from both sides for few hours. Wash and pat dry.&nbsp;</p><p>Set our premium combi oven with retigo smoker and smoke the fillet for 1 hour using highest smoke setting.</p><p>After smoking let it cool. Using food processor add smoked salmon torn into small pieces along with cream cheese, horseradish, lemon zest and juice, chopped parsley and season with salt and pepper.</p><p>Give it a quick blitz, not too long just so it is all mixed through. Check seasoning and serve ideally with rye toast and capers.</p><p><br></p>