Quite simple the luscious white flakes of skate wing, tinged with golden smoky flavour, are very hard to beat and this late summer salad compliments the fish beautifully. I think you'll agree it makes a very elegant starter - and is so utterly simple to make.

For 2 decent sized skate wings weighing in at 650g I made a brine cure from 500ml water mixed with 100g sea salt & 30g soft brown sugar.

Immerse the wings in the brine, cover and leave for 1 hour then drain, rinse well and pat completely dry with kitchen paper.

While the wings are curing in brine, set up the Bradley Smoker to a cabinet temperature of 110°C/230°F and add Maple bisquettes to the stack.

Place the skate wings white skin side down on a Bradley wire rack and transfer to the smoker for 2 hours, or until the internal temperature is 72°C is achieved.

Remove and allow to cool before gently teasing the skate flesh from the bones with forks.

From the smoked wings you will probably have 300g-350g of smoked fish.

Take 3 firm, medium, courgettes and slice wafer thin (you will need a mandolin to do this) and drape onto plates in a decorative pile.

Scatter with some fresh mint tips and threads of lemon zest and dress with some freshly squeezed lemon juice.

Gently add a generous helping of smoked skate wing and serve with a crisp white wine!