SALAD OF TEA SMOKED SALMON, KUMERA & CAPERBERRIES WITH CARAMELISED GARLIC VINAIGRETTE

Have I mentioned I love smoky flavours? For smoking things like legs of lamb, whole chickens etc I use a large smoker. For small jobs I use a wok. Here is a simple way to smoke salmon fillets, roe (for making taramasalata), chicken breast fillets etc)

TEA-SMOKED SALMON

SALMON FILLETS
1 CUP RICE GRAINS
1/2 CUP TEA LEAVES
2 TABLESPOONS SUGAR

WOK
TWO SHEETS ALUMINIUM FOIL
BAMBOO STEAMER
ONE PIECE OF BAKING PAPER
TWO CLEAN TEA TOWELS

Line the wok with foil (take the 2 pieces of foil, place one on top of the other and fold along one long side several times to create a join). Place rice, tea leaves and sugar on top of the foil. Cut a circle of baking paper to line the base of the steamer. Place salmon in steamer, place this on the wok and fill the gap between the steamer and the wok with wet tea towels. Place over medium/high flame until the rice mixture starts smoking, turn down slightly (to about 1/3 heat) and smoke for about 15 minutes. That is it.

SALAD OF TEA SMOKED SALMON, KUMERA & CAPERBERRIES WITH CARAMELISED GARLIC VINAIGRETTE