Do you know what, Mr. Pottinger? I'm going to challenge you. Yeah. That canoe doesn't
even need to come off the car. Because I reckon you're man enough to swim to the other side
of the lock. And then the time it takes you to get round there, jump in. I'll cook not
one, but two dishes. One with salmon and one with hand-dised scallops.
Because it's not beans and toasters. No, no, no, no, no, no. I'm a hot smoking
salmon from scratch over Portageaux, so a home smoker. And a camping stove. Yeah, for
the challenge, do you think you can swim? I'll do that challenge. I'll do that challenge.
So I'm going to go across there, swim back, and we get on this little bit of water, this
little pond here. You're going to be a man. I'll do that challenge. Shall I accept it?
A little bit.
I've got to cook this wonderful piece of salmon here, and the time it takes him to swim across.
The challenge, if I lose, the forfeit is I've got to get wet. All right?
Locked mess. Today, there's going to be two monsters in there. Me and you. Ready?
Come on. See you on the other side. Right, so now it's smoking nice and fast there. You
see that? Coming away. Good smell. The Portageaux is burning away nicely there. And all that
flavour has gone right into the fish. It's just been getting all beautiful and moist in
there. As you can see, all the Portageaux are burning away in there. So essentially, we've
made our own smokehouse out here in the banks of Loch Ness. All right, so this has been
cooking for quite some time now. I've had to leave it on a lot longer, and I've hoped.
But look at that. You can see now the beautiful colouration on the salmon. They still need
to leave it longer. It's still a wee bit raw there. They can see how the Portageaux has
got flames, and it's actually really intense. Portageaux smoked salmon, wild garlic cream
cheese and buttered asparagus on the banks of Loch Ness. Nothing better. My friend, my duck,
maybe wants to join us. I have one. It's like commiserations, but I don't know where you
are. Starting to worry a little now. That's what it is. That's Portageaux smoked salmon.
Yes, Portageaux smoked salmon with a wild garlic, foraged wild garlic cream cheese and
buttered asparagus on the banks of Loch Ness. See if we're now swimming. It's a good swim,
by the way. No monster. No. See if we're now swimming. I could catch sight of some flames
and things coming from the shoreline. Was that yourself? It was, actually. Yeah, yeah.
They've got a wee bit of a flame-grilled effect there for you to come back to. That's really
Portageaux, so you can really kind of... It's a good smoky flavour, eh? Mm. Excellent. Good.
That's generally us here. You did this one today. That was here. I won. I won. All the hard
work I put in as well. Too many ages. Too many ages. Let's see our coffee we had. Oh yeah,
the door's out. Yeah, the door's out. What did we have? What did you cook? Salmon. Salmon
that we got, you know. Is that not on the deal special? Wait a minute, what are you trying
to say? That's not on the deal special. That was on the deal special. You call me a cheatspot,
I said the door's out. Salmon!
