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Annabel Langbein: The Free Range Cook: Through The Seasons


Tea Smoked Salmon

You can use this method to smoke all kinds of things - mussels, tomatoes, garlic or even smoking salt.

Prep time 15 mins + 10 mins standing time
Cook time 20 mins + 30 mins standing time
Serves 6-8

1 side of salmon (or trout), skin on
2 tbsp scotch whiskey (or water)
1 tbsp brown sugar
1 tsp salt
To smoke: 3 tsp tealeaves (or 2 tbsp untreated sawdust), 1 tsp sugar

Mix scotch whiskey (or water), sugar and salt into a paste. Rub the mixture over the flesh side of the fish and leave to stand for 10 minutes before smoking (or up to 2 hours in the fridge, flesh side down in the whiskey mixture).

Line the base of a wok or roasting dish with enough foil to reach 3-4 cm above the top edge of the wok or dish. Flatten the foil firmly on the base and sides of the wok. Sprinkle the tealeaves (or sawdust) and sugar over the foil. Position an oiled rack above the tealeaves 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 edge of the lid to seal. Place the wok or dish on the stove top over a high heat for 4-6 minutes (by this stage the mixture should be smoking vigorously), then reduce to a low heat and cook for a further 12 minutes. Turn off the heat but keep the lid closed for another 15 minutes so the fish absorbs the smoky flavours while it cools.

Before serving, remove the pin bones from the cooked salmon with a clean pair of tweezers or small pliers. Grasp one bone at a time and pull out in the direction the bone is lying.