Playing around with brines for smoked haddock

This is the third time that I've smoked some haddock. Each time I've played around with the brine and the time within it. This time the brine was

• 2 litres of water
• 240g of salt
• 40g of brown sugar
• 1/2 tsp garlic powder
• Juice of a lemon
• 1 tsp crushed mustard seeds

and left for 2 hours. To make sure that the fish stays fully submerged I put a sieve on the top. Left to dry overnight on a rack in the fridge, it was then cold smoked for 8 hours using whiskey oak.

The smoked haddock and smoked bacon were used to make Smoked Haddock Chowder as per Tim Haywood's recipe. Great taste although a tad rich for my palate; next time I'll use slightly less cream.