Hickory tea smoked salmon recipe
Hickory Tea Smoked Salmon recipe
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|400 g||Atlantic salmon fillet|
|1 cup(s)||black tea leaves or oolong|
|1 cup(s)||brown sugar|
|1 cup(s)||raw rice|
|1 piece(s)||cassia bark or 1 cinnamon stick|
|3 piece(s)||star anise|
|1 cup(s)||hickory wood chips|
Rub the salmon with salt and pepper.
Line a wok with 3-4 layers of aluminium foil. Combine the tea, sugar, rice, cassia bark, star anise and hickory chips and place on top of the foil. Turn on the heat and wait for smoke.
Place the salmon, in a single layer in a bamboo steamer or on a rack that fits into the wok. Cover and place over the wok. Cook for approximately 20 minutes or until the salmon is just done. Set aside to cool.
Coarsely flake the salmon and add the flakes to your salad or serve it whole together with the salad.
I served the salmon with a salad of apple, fennel, white onion and watercress in a fruity dressing.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Hickory tea smoked salmon recipe
Recipe type: xarchivex
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