Tea Smoked Salmon
- Preparation Time15 mins + 10 mins standing
- Cooking Time 20 mins + 15 mins standing
- Source The Free Range Cook
"The flavour of home smoked seafood is exceptional and it is easy to prepare. If you are smoking food inside, you will need either a wok or deep roasting dish, plus a rack that fits inside it with a tight fitting lid."
- 2 Tablespoon water
- 1 Tablespoon brown sugar
- 1 Teaspoon salt
- 1 salmon side, skin on
- 3 Teaspoon tea leaves
(or 2 TB untreated sawdust)
- 1 Teaspoon sugar
- Mix water and sugar with salt. Rub over the flesh side of the fish and leave to stand for 10 mins before smoking (up to 2 hrs in fridge, flesh side down).
- Line wok or roasting dish with enough foil to reach 3-4 cm above the rim, flattening the foil firmly on the base and sides. Sprinkle the tea leaves or sawdust and sugar in the base. Position an oiled rack above the tea leaves and place the fish skin side down on the rack. Make sure there is enough room above the fish for the air to circulate and smoke the fish thoroughly.
- Cover the wok or roasting dish tightly with a lid and fold the overhanging foil in and around the lid to seal. Place wok/roasting dish on the stove top over a high heat for 4-6 mins (by this stage the mixture should be smoking vigorously), then reduce to a low heat and cook a further 12 mins. Turn off the heat, but keep the lid closed for another 15 mins so the fish absorbs the smoky flavours while it cools.