Journal Recipes

Salmon with a smokey twist!

I have recently stumbled onto a very simple, yet unique recipe (by François Chartier & Stéphane Modat) which involves cooking with tea! That’s right, this particular recipe stood out from the rest and proved to be not only tasty but easy to make.

So what is this yummy and unique recipe? Quite simple – salmon smoked in Tea Emporium’s Lapsang Souchong tea! Here is how to smoke your salmon and give it that extra smoky flavour:

150 gm (1 cup) coarse sea salt
100 gm (3/4 cup) brown sugar
7 gm (1/4 cup) leaves of Lapsang Souchong smoked black tea
1 filet fresh salmon with skin

1. Place the salt and brown sugar in a bowl, with the leaves of Lapsang Souchong (previously steeped for a few seconds to release their aromas). Mix well.
2. Place plastic wrap on the work surface and sprinkle with marinade.
3. Place the filet skin-side down on the plastic wrap, and use the remaining marinade to cover the flesh.
4. Fold the edges of the plastic wrap to hermetically seal in the salmon.
5. Refrigerate for about 12 hours.
6. Remove the plastic wrap and rinse salmon under cold, running water. Pat dry with a paper towel.
7. Wrap with a clean plastic wrap and refrigerate.

Enjoy the fine smokiness of salmon and don’t forget to pair it with your favourite wine to bring out maximum flavour.
Bon Apetea!