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Smoked Salmon (without the smoke)

Ready in 10 mins + waiting

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.

Preparation Time

10 Minutes + waiting

Ingredients for Smoked Salmon (without the smoke)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 3 - 4:

1 tablespoon Lapsang souchong tea
1 lb fresh salmon
4½ tablespoons coarse sea salt (crystals)
1½ tablespoons caster sugar (superfine or baker's sugar)

How to Cook Smoked Salmon (without the smoke)

  1. 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.
  2. 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!
  3. 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.
 
GRAHAM'S WINE RECOMMENDATION:
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.