Master the art of tea smoking with Chef Stephan and learn to infuse delicate smokiness in salmon using either the Classic Way or the Smoking Gun Way.
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 20 mins
Ready in : 25 mins Serves : 4 servings
- 4 x 150g Fresh Salmon Fillets
The Classic Way
- Use an aluminium tray – add in some tea leaves, rice and herbs into the bottom of the aluminium tray.
- Place an aluminium wrapped rack on top of the wood chip mixture – make some tiny holes into the aluminium foil.
- Place the salmon on top of the rack.
- Place the aluminium tray into a wide pot and put onto the stove to generate some smoke.
- Cover the whole pot with more aluminium foil or a proper lid – try to seal the pot so that no smoke can escape.
- Once smoke appears, reduce the heat of the pot and keep the salmon in the smoke for 10-15 minutes depending on the size/ thickness.
- Allow the salmon to rest for 5 minutes.
*Notes: You can prepare a mixture of brown sugar and molasses to marinate the salmon. This will give a nice color and additional flavor.
The Smoking Gun Way
- Preheat a pan – add some grape seed oil and pan sear the salmon on both sides for about 2 minutes or till nice color.
- Remove the salmon and place it onto a baking dish. Cover the dish with aluminium foil and use the smoking gun to blow lots of smoke into the salmon.
- Cover fast so that the smoke will be trapped inside.
- Bake the salmon in the oven for 6 minutes at 150C. Remove it from the oven and smoke the salmon one more time.
- Let the salmon rest for about 5 minutes before serving.
- Serve it with fresh cucumber and oyster leaves – marinated with lemon juice, extra virgin olive oil, dill, salt and pepper.