Tea - Smoked Salmon

ways with tea - smoked salmon:

Salmon is a great source of omega-3. Fish with high oil content is suitable for smoking as it remains moist and absorbs more smoky flavour. It can be substituted with another type of oily fish such as cod.


SERVES 4
PREPARATION & COOKING TIME: 15 minutes

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1. Use flaked tea-smoked salmon in a starter dish with Mandarin pancakes, hoisin sauce, shredded spring onion and shredded cucumber.

2 . For a substantial meal, serve the tea-smoked salmon with boiled multigrain rice and stir-fried vegetables.

3. For a light lunch, make a sandwich by flaking the salmon and mixing with some low- fat mayonnaise, or add the flaked salmon into a bowl of soupy noodles. 

4. Make smoky-flavoured fish cakes by adding some mashed potatoes, chopped carrots/ French beans, and baking them in the oven. 

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INGREDIENTS

400g (4 pieces) salmon fillet
2 tsp dark soya sauce
1 tsp sugar
1/2 tsp salt

GARNISH
1 tsp sesame seeds, black and white, toasted
4 lemon wedges

SMOKING MIX4 tbsp tea leaves
4 tbsp uncooked rice
4 tbsp sugar

METHOD

TO PREPARE FISH:
Marinate fish in dark soy sauce, sugar, and salt. Set aside.

TO SMOKE FISH:Line a wok with foil. Put in the smoking mix. Heat the wok on medium heat for about 1 minute, or until it starts to smoke.

Pat dry the salmon fillets and place the fish, skin side down, on a rack in the wok. Cover wok with lid. Smoke the fish on medium to low heat for 10 minutes. 

Turn off heat and leave covered for 5 minutes. 

Serve sprinkled with toasted sesame seeds and garnished with a slice of lemon