This was a new dish for me to try….and I chose to do so on a Saturday night for my mother and aunt….risky yes…but sometimes you have to get the drama where you can.
With tea smoking, do it outside if you can, take my word for it…..there is A LOT of smoke! and it stays around.
Also, DO NOT use your favourite roasting pan for this…..I managed to totally destroy a Kitchenaid roasting pan with this one…..the sugar etc leaked to the pan and stuck there for good, and when scrubbed removed the enamel! this pan is now my ‘smoking’ pan.
At least it is an excuse to shop for a new pan….
How to do it:
- long grain rice
- demerara sugar
- earl grey tea
- salmon skin on
- 1 cup demerara sugar
- 1 cup long grain rice
- Earl Grey tea leaves
- 4 salmon fillets skin on
- 20g salt
- freshly ground black pepper
- olive oil
1. Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep roasting tray with silver foil and pour in the mixture.
2. Cover with another layer of foil and then place onto the stovetop to heat up. Then, once smoking a little, add the salmon or scallops on top of the tin foil.
3. Drizzle with a little olive oil, making sure the fish sits in the tin foil and don’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 stovetop on a moderate heat for 15-20 minutes.
5. Take the salmon out of the home made smoker and discard the ash.
6. Chill until and you are ready to serve, or you can serve hot with rice and leaves.
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