Tea-smoked Salmon With Herb Mayonnaise
Rich in flavor and textures, this tea-smoked salmon recipe offers a delightful balance of smokiness, tenderness, and freshness. Succulent salmon fillets, infused with a fragrant blend of tea leaves, rice, and sugar, are perfectly complemented by a vibrant salad of cucumber ribbons, radish slices, and peppery rocket. Topped with a dollop of zesty herb mayonnaise and finished with a drizzle of oil and vinegar, this dish is a feast for the senses that is sure to impress.
— Constant Cookbook
Ingredients
- 1 tbsp tea leaves (see 'Try', below)
- 2 tbsp uncooked white rice
- 2 tbsp soft brown sugar
- 4 salmon fillets , about 150g/5½oz each
- few drizzles olive oil
- ½ cucumber , cut lengthways into ribbons with a vegetable peeler
- 4 radishes , thinly sliced
- 2 handfuls rocket
- drizzle red wine vinegar
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
- squeeze lemon juice
- large handful herbs , such as parsley, chives and tarragon, finely chopped, plus extra for sprinkling
Instructions
- To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.
- Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).
- Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).
- Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.
- Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 796 calories
- Fat Content: 73 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.6 milligram of sodium
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