Preparing sprats:

Using a small, sharp knife cut cleanly along the belly, pull out the innards and rinse.

Now cut off the head and push a thumb gently down inside the sprat on either side of the back bone to loosen it before pulling cleanly out of the fish (the tail will come with it).

Now trim along the belly edge to remove traces of fin. I bought 750g of sprats and counted 40 of them! It took a good deal of time and patience but the result were beautiful little fillets, almost bone free. Simply delicious for lunch or as a starter

Method:

Once filleted, sprinkle the sprat fillets with salt and leave for 15 minutes.

Rinse and pat completely dry with kitchen paper.

Get the Bradley Smoker ready with several cherry bisquettes in the stack. Heat the cabinet to 70°C.

Lay the fillets in pairs (flesh to flesh) on a wire rack and transfer to the smoker over a drip tray.

Smoke for about 45 minutes - 1 hour, allow to cool, refrigerate.

Preheat the oven to 200°C.

Place all the dry ingredients for the soda bread in a large bowl, mixing lightly with fingers.

Make a well in the centre and pour in the milk, melted butter and lemon juice.

Bring the ingredients together to a slightly sticky dough then turn out onto a floured surface.

Knead for a minute and form into a ball.

Place on a floured baking tray and flatten slightly with a rolling pin before making the traditional cross on the top by pressing down on the handle of a wooden spoon.

Bake for 30 - 40 minutes until browned and crusty.

Serve the smoked sprats with lemon wedges, watercress and warm soda bread.