Roll of foil
50g tea leaves
50g brown sugar
50g rice
Spices can include cinnamon sticks, cloves, orange peel, star anise, coriander seeds, fresh ginger or any whole spice you fancy
4 x 200g salmon fillets – skin on
2tbs oil
25g butter
4 lime wedges
EXPERIMENT with spices to create your own smoking flavour. Mix the tea smoking ingredients together. Lay out a metre piece of foil place all the ingredients inside. Wrap the foil into a parcel. Lay out another metre of foil and wrap the parcel again. Punch some holes into the top of the parcel with a fork to let the smoke escape.
Place the parcel into a heavy pan and place onto a gentle heat. Let the smoke ingredients heat up and start to smoke. Place a wire cooling rack over the pan and place the fish pieces onto it. Make sure the fish is directly over the smoking pan. Place a heatproof bowl over the fish and let it smoke for 15-20 minutes. Adjust the heat if the smoke is bellowing from the pan.
The fish should take on a smoky flavour from this process but it will not be cooked. Warm the oil into a frying pan and cook the fish skin side down. Fry for five minutes and turn and add the butter to sizzle and cook the sides. The fish will be cooked after five more minutes.
Serve with lime wedges and Jersey Royal potatoes.
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