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Tea Smoked Salmon Recipe
Fresh salmon fillets smoke gently over tea leaves, rice, and brown sugar for this Hot Tea Smoked Salmon with a rich smoky flavour, tender texture, and delicate flaky finish.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 4
Ingredients
Salmon
- 4 salmon fillets
- salt – to season
- vegetable oil
Smoking Mixture
- 250 g – 2 cups brown sugar
- 250 g – 2 cups long grain rice – but not Basmati, which is too aromatic
- 45 g – 1 cup tea leaves – you can use up to double this amount
Instructions
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Combine the sugar, rice, and tea leaves in a large bowl, then mix well.
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Line the wok with a few layers of foil and pour in the smoking mixture. Place the wok over medium heat for 2-3 minutes, or until little puffs of smoke begin to appear.
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Season the salmon with salt and lightly spray with vegetable oil.
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Lightly spray a bamboo steamer with oil, or line it with baking paper and make small holes for smoke circulation.
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Place the steamer with the salmon inside the wok, about 5 cm – 2 inches above the tea mixture. Leave enough space for smoke circulation. Cover with foil or a wok lid.
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Cook, covered, for 7 to 8 minutes, then set aside for 5 minutes to rest.
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Serve with boiled potatoes and homemade aioli.