10 mins
+ waiting
Smoked Salmon (without the smoke)
Recipe by Graham
This unusual recipe for Smoked Salmon (without the smoke) has been passed down through my wife's family for generations (well, a couple of years anyway!). It is incredibly easy; very, very tasty and cheaper than buying those soggy slices in a packet that the producers pass off as fish!
Of course, the 'secret' is the use of Lapsang souchong tea. Lapsang souchong is a black tea originally from the Wuyi region of China. For reasons that will become obvious when you taste this recipe, it is sometimes referred to as smoked tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour.
Smoked Salmon on Potato Pancakes 
Smoked Snapper with Lemon Couscous Ingredients for Smoked Salmon (without the smoke)
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Salmon (without the smoke)
- Sprinkle a few of the tea leaves on the bottom of a Tupperware container. Place the salmon on top with the skin down. Mix the salt and sugar and coat all exposed sides of the salmon (except the skin). Sprinkle the remaining tea leaves on top and seal the Tupperware container.
- Place the container in the fridge for at least 24 hours (48 hours is even better!). When you are ready to serve, rinse the salmon under the cold tap to remove the salt and tea and pat dry with kitchen roll. Using a sharp, thin-bladed knife, slice the salmon and try not to eat it all before serving your guests! You'll be delighted at the full flavour and firmness of the flesh!
- Serve slices of salmon with warm blinis or on potato pancakes, a dollop of crême fraîche and a squeeze of lemon juice. Perfect for a light midday meal.
GRAHAM'S HOT TIP:
Choose the best and freshest salmon you can afford. Salmon from fish farms is nothing like fished salmon that lives in the wild. The flesh of wild salmon is more firm and more pink in colour than farmed salmon.
Château Doisy Daëne Sec (Bordeaux, France) is a real find. 100% Sauvignon Blanc, on the palate there’s a lemon citrus burst and creamy body (with a subtle oak finish). This is a truly great wine with smoked salmon. The citrus notes will cut through the salmon with the oak and creamy notes bringing depth and character.Reviews of Smoked Salmon (without the smoke)
| December 11 2014 This was delicious. I recently did it as a thanksgiving appetizer, putting it out with crackers and some cream cheese. Just came out looking perfect. Tastes great, the only slight issue was it was a bit too smoked (I left it 2 days to cure), but once on the cracker it was fine. Next time I'll cure a tad less, but besides that it was perfect. leahalbrite (2 reviews) |
September 15 2013 I have used this recipe at least 4 or 5 times including a big party last Christmas where I served it with bagels and cream cheese to picky fish people. They loved it and it works like a dream every time. The first time I "cured" my salmon for 24 hours and it was excellent. Every other time I've "cured" it for between 36 and 48 hours, and that suits my taste better. I guess you have to try it a few times to get the taste right for you. And, of course, it's also affected by the thickness of the piece of salmon. A really great idea to get "proper" smoked salmon. jaden_123 (2 reviews) |
May 23 2013 Never in a million years would I have thought that a tablespoon of tea could add so much flavour to a pound of fresh salmon. In fact, I would have bet against it. But this recipe delivers exactly what it says on the tin... the end result is sensational, firm, smoky salmon with a taste that hits you right where it should. Eaten with blinis and cream, it was the best lunch of the year! Five stars! More if I could! lizzysheard (5 reviews) |
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