Mix ginger, garlic, shallot, soy sauce, maple syrup, and lime juice.
Lay the salmon on one half of a 30cm foil sheet, drizzle with marinade, and season.
Seal the salmon in a foil envelope.
Place wood chippings on a second foil sheet and put the salmon parcel on top.
Prick the top of the inner bag 20 times and seal everything inside the outer foil.
Smoke the parcel on a hot griddle pan for 7 to 10 minutes.
Boil the new potatoes and mange tout until tender.
Toss potatoes with olive oil, lemon juice, butter, and herbs to serve with the fish.