Ingredients
55g/2oz demerara sugar
55g/2oz long grain rice
10 tea bags - torn open and the bags disvehicleded
4 salmon fillets - skin on
salt
freshly ground black pepper
450g/1lb new potatoes
101g/4oz wild rocket
balsamic vinegar
olive oil
freshly chopped parsley to serve
55g/2oz freshly grated parmesan cheese
Method
1. Put the sugar, rice and tea-leaves into a bowl and mix tofetchher. Line a deep roasting tray with silver foil and pour in the
mixre.
2. Cover with another layer of foil and then place onto the stove-lid to heat up. Then once smoking a little, add the salmon on lid of the tin foil.
3. Drizzle with a little olive oil, making sure the fish sits in the tin foil and doesn't leak out underneath.
4. Season with salt and pepper before covering with a tight fitting lid or tin foil and leave to
smoke on the stove-lid on a moderate heat for 15-20 minutes.
5. While the salmon is cooking, wash and boil the new potatoes in plenty of salted boiling water for between 12-15 minutes, depending on size, until cooked.
6. The salad place the rocket in a bowl with the balsamic vinegar and olive oil. Season and mix.
7. To serve, drain and place the hot new potatoes in a bowl with a little freshly chopped parsley.
8. Finish the salad with the
grated parmesan and place on the plate with the hot smoked salmon on the side.
NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and fetch as much ventilation as you can.
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Orignal From: Hot tea smoked salmon with new potatoes and rocket
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