SALAD OF TEA SMOKED SALMON, FIGS AND MUSTARD FRUITS

I love tea smoking. But not smoking tea. I line a wok with foil. A half cup of raw rice, a half cup of jasmine tea leaves and a tablespoon of sugar. Cut a circle of greaseproof paper slightly smaller than a bamboo steamer, lay it in the bottom of the basket and place 2 or 3 salmon fillets in a single layer. Close and place on the wok over the smoking mix. Place over the wok burner and bring to low-medium heat. Cook for 10 to 15 minutes. Allow to cool whilst you make the salad. This one has mesclun, avocado (the first fuerte of the season from our tree), figs and fine slices of mustard fruit - in this case a small pear. (If you are unfamiliar with mustard fruits, they are fruits preserved in a mild mustard-flavoured syrup. A dressing of lemon-infused olive oil, wasabi and sushi vinegar.

SALAD OF TEA SMOKED SALMON, FIGS AND MUSTARD FRUITS