Tea smoked salmon recipe

Tea Smoked Salmon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The tea smoked salmon recipe is a delightful combination of smoky and delicate flavors that will impress your taste buds. This recipe involves marinating the salmon in a fragrant blend of tea leaves, spices, and herbs, before gently smoking it to perfection. The result is a tender and flavorful piece of fish that can be enjoyed as a main course or added to salads and sandwiches. With its unique preparation method and tantalizing aroma, this tea smoked salmon recipe is sure to become a favorite among seafood lovers.

Keywords: tea smoked salmon, recipe, smoky flavors, delicate, fragrant blend.

Tea smoked salmon recipe details

Tea smoked salmon recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

4	salmon fillets, pin bones removed if possible but with skin in place – about 120-150g each
150 g	sugar
150 g	rice
12	teabags
	oil
	salt

Instructions

Season the salmon with a sprinkling of salt and drizzle them with a little oil. Set aside.

In a bowl add the rice and sugar and tear or cut open the teabags and empty contents into the bowl and mix together. This is the smoking mixture.

Double-line a large lidded saucepan with kitchen foil (not film!) including the sides and press the foil down towards the corners. You do not need to be too precise, just enough to level it out. Do not use a non-stick pan as not only is it not necessary, but it could be ruined if the foil were to split allowing the smoking mixture to escape. Pour in the smoking mixture and place another double piece of foil on top of that, large enough to support the salmon, which should never directly contact the smoking mixture, but not that large that it completely fills the pan.

Arrange the salmon fillets side by side without actually touching each other. Do not layer them.

Place the lid on the pan and place on the heat. When it starts to smoke, reduce the heat a little so that it continues to smoke. Continue to smoke for 8-12 minutes. If the fillets are larger, you may need longer.

When finished, the fish should be quite dark and look cooked, the colour somewhat varying with smoking time and the tea and sugar used.

Remove the salmon carefully and place on plates.

Turn off the heat and allow the pan to cool fully before discarding the smoking mixture and foils together.

Serve immediately with boiled new potatoes and vegetables of choice. May also be served warm, if desired.

This method works especially well with chicken and duck breasts which are usually sliced to serve, and also with steaks, lamb and even some sausage varieties. It will also work well with a firm-fleshed fish such as tuna, swordfish and shark.

About the recipe:
A word of caution. This produces a great deal of smoke; open the windows to ventilate the kitchen and may also need to switch on a fan to help. It will probably activate your smoke alarm – it did mine – so you may want to deactivate it until the fish is cooked and the smoke has cleared.

It may therefore be more convenient to do it outside. It can be done on a barbecue without using a saucepan (two disposable foil roasting trays were used; the smoking mixture in the lower one with 3 or 4 small balls of foil as supports for the upper tray which had a few fairly large holes punched in to allow entry for the smoke) and I know of someone who used an empty cooking oil can cut roughly in half with wire snips as his cooking utensil, the edges folded back with pliers for increased safety.

This is a hot smoking method that cooks the fish and it is the tea that provides most of the flavour. It is unlike the method used to create the smoked salmon you may buy at your local deli and the flavours are quite different. That is cold smoked over wood chips, and it is the smoke of the various woods used that provides the distinctive character. The fish is not cooked but is cured initially in a strong brine and then smoked primarily for flavour and preservation but also to slightly reduce the moisture content.

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a