A light aromatic dish that can be served with rice, salad or seasonal potatoes
4 salmon fillets
2 tbsp brown sugar
1 tsp salt
2 tbsp water
2 tbsp tea-leaves
50g jasmine rice
Mix half the brown sugar with the salt and water. Rub over the salmon and leave to stand for 10 minutes before smoking.
Line an old roasting tray with plenty of foil so it overhangs enough to cover the fish. Place the remaining sugar, tea-leaves and rice inside and mix together with your hands.
Lightly oil an old wire rack to fit inside the roasting tin. Place the salmon on it, skin side down.
Place the wire rack and salmon over the tea-leaf mixture, then bring the edges of the foil together and seal loosely. Make sure to leave room inside for the smoke to circulate around the fish.
Cook over a high heat for 5-7 minutes. Be careful when opening the foil as it will be really hot.
Serve with a seasonal salad and new potatoes.
Recipe by Jody Spencer
“I like to smoke fish using lapsang souchong for its brilliant smokey flavour. Earl Grey or jasmine tea have a wonderfully delicate taste as well.”
About Taste Buds
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!
Write to Us
Roe Valley Barn
Devon TQ12 4QL