Chef and food writer Mark Hix makes enough smoked salmon to supply his four restaurants plus others. He starts with salmon from Scotland and then dry-cures it in a mix of rock salt and molasses sugar for 10 to 12 hours before smoking it.

"Success seems to be largely a matter of hanging on after others have let go. ~William Feather"(*)

France's Ducasse sings the praises of ... London

Home curing can be a delightful and rewarding experience, as the patrons of Mark Hix's restaurants will attest. ... Home curing with top chef Mark Hix | Telegraph.co.ukFrance’s most famous chef, Alain Ducasse, has more Michelin stars than Gordon Ramsay and - unlike his British rival - a growing empire... Alain Ducasse: London is the restaurant capital of the world | Telegraph.co.uk(*) from QuoteGarden.com~ADS~Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual.