Tea Smoked Salmon

A while ago I was watching my favourite food channels and I stumbled across the New Zealand cook Annabel Langbein “The Free Range Cook” series, in on episode she tea smoked a side of salmon in a tinfoil lined wok. I really fancied giving this a go, so started off experimenting. She used a whiskey, brown sugar and salt cure before tea smoking, I just used salt and brown sugar and cured lightly for an hour.

I’d cooked this but not got around to posting this, but the wonderful recent blog post by Ms Marmite Lover  reminded me that i’d done the tea smoking, along with a question from JamieOTT about my home smoked trout. 

“What smokers do you recommend for novice smokers who live in an apt in a city? I definitely want to try smoked salmon but I don’t want to spend too much money…”

So here we go.

Line a wok with a layer of tinfoil so that you don’t ruin your wok, and then pop a handful of long grain rice, a handful of demerera sugar and a handful of loose leaf tea, I like Lapsang for an extra smokiness, but most teas will work well. 

I then popped another layer of foil over this, but using the tip of a knife popped a few small holes in the foil to let the smoke through. Then lightly oil the skin side of the cured salmon and place on the foil.

Pop the lid on and turn the heat on to medium for a couple of minutes until smoke starts appearing.

Once the smoke starts appearing turn the heat to low for 10 minutes and turn off the heat, leave for about 10 minutes allowing the smoke to absorb into the fish. The fish should be perfectly cooked at this point. Make sure you lift the lid off outside if you have sensitive smoke alarms!

The fish can then be enjoyed as is with a nice salad, flaked into creamy pasta or a nice risotto.

17 responses to this post.

  1. nice idea – that’s definitely got to be tried. Very nice blog – I’ll be visiting regularly

    Reply

  2. hi, I am here via Celi – we often cure salmon but I have never tried smoking it – you make it sound so simple that I must give it a try 🙂

    Reply

  3. The smoking process was super simple today! I’m happy with the result although the smoke flavors are hard to taste over the salt from the dehydrating process. I love the texture and look forward to combining it with some tasty ingredients, thinking cream and lemon. I posted some pics and description on my blog, jamieott.wordpress.com

    Reply

    • Jamie, that sounds great thanks for letting me know, so glad went well, what you can do if it’s too salty is vary what salt you use, try coarse sea salt and even coarse rock salt, they leave a less salty taste, and I didn’t mention giving the fish a quick rinse under a cold tap and dry to reduce the saltiness if you use fine salt.
      Just over to your blog to have a peep.
      Cheers
      Marcus

      Reply

      • I made a mistake this morning that I fixed this evening. I turned off the heat once I saw smoke this morning and let it sit for 10 minutes. I missed the step of leaving it on low heat for 10 minutes which explains why the smokey flavor wasn’t very strong this morning. I repeated the smoke process tonight and the salmon became less salty and flaky. Delicious. I put it over spanish tortilla for dinner and I look forward to varying the recipe in the future! Cheers, Jamie

  4. Hi I’ve just popped over to see how our Cyber Dinner is cooked. The things I learn, everyday are remarkable. That is a truly ingenious (and delicious looking) way to smoke fish. Love it 🙂

    Reply

  5. Marcus i have just named your pages for an award over at the Farmy! Hope you are having a great day!! c

    Reply

  6. […]  from Country Woodsmoke might cook up a pretty wild smoked salmon in the kitchen. You have to see this. He also has a […]

    Reply

  7. That’s great! Perfect for when you just don’t want to fight the cold outside. Thank you.

    Reply

  8. Fascinating, I could try this for sure.. c

    Reply

  9. Will let you know how it goes!

    Reply

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