• Season the salmon with sea salt and black pepper, place in the fridge and leave for 20 minutes to draw out the moisture.
• For the basil mayo - take the basil leaves and some salt and pound in a pestle and mortar until you have a paste and then mix with the mayo.
• Get a biscuit tin without paint or coating on the inside. Carefully punch 10 holes in the lid using a hammer and punch or nail. Cover the base with a thin layer of wood chips and lay the rosemary sprigs on top. Carefully cut yourself a piece of chicken wire and place it in the tin. Put the tin over a medium heat hob or BBQ.
• Remove the salmon from the fridge and pat dry with kitchen paper and place skin side down on the chicken wire. Put the lid on, reduce to a medium-low heat and smoke nice and evenly for 15 to 20 minutes, or until the salmon is cooked through and easy to flake apart, then remove to a board, discarding the skin, and flake up a bit.
• While the salmon is smoking, cook the bacon in a large frying pan on a medium heat until golden and crispy on both sides, then remove from the pan, leaving the fat in the pan. Swirl the pan to spread the fat out, then toast the slices of bread so they soak up all of the flavour. Slice the tomato, then peel, destone and slice the avocado

Assembly:

• To assemble, start with a couple of slices of toast spread with basil mayo, then layer up the crispy bacon, slices of tomato and avocado, salmon, cress, lettuce, a squeeze of lemon juice and the other slice of toasted bread.
• You should have some of the hot smoked salmon left for another day...try our spaghetti with hot smoked salmon, chilli and white wine recipe!!