Tea-Smoked Salmon with Herb Mayonnaise and Fresh Salad Recipe
Introduction
Tea-smoked salmon is a delightful twist on a classic favorite, infusing tender fillets with a delicate smoky aroma. Paired with a fresh herb mayonnaise and crisp salad, this dish offers a perfect balance of flavors that’s impressive yet simple to prepare at home.
Ingredients
- 1 tbsp tea leaves (see Tips & Variations below)
- 2 tbsp uncooked white rice
- 2 tbsp soft brown sugar
- 4 salmon fillets, about 150g/5½oz each
- Few drizzles olive oil
- ½ cucumber, cut lengthways into ribbons with a vegetable peeler
- 4 radishes, thinly sliced
- 2 handfuls rocket
- Drizzle red wine vinegar
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
- Squeeze lemon juice
- Large handful herbs, such as parsley, chives and tarragon, finely chopped, plus extra for sprinkling
Instructions
- Step 1: To make the herb mayonnaise, combine the egg yolks and Dijon mustard in a bowl. Whisk well, then gradually dribble in the olive oil while whisking continuously until the mixture thickens. Stir in the lemon juice and chopped herbs, then season to taste. Refrigerate until ready to use. This can be made up to 2 days ahead.
- Step 2: Preheat the oven to 200°C/180°C fan/gas mark 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea leaves, uncooked rice, and soft brown sugar, and scatter this mixture evenly over the foil.
- Step 3: Cut another sheet of foil to fit inside the roasting tin and fold it into a shallow rectangle. Pierce lots of small holes in this foil. Lay the salmon fillets skin-side down on top of the perforated foil.
- Step 4: Place the roasting tin on a medium-high heat on the hob until the tea mixture begins to gently smoke. Then carefully place the foil with the salmon over the tea mixture. Cover the tin tightly with more foil and transfer to the oven.
- Step 5: Roast the salmon for 5 minutes if you prefer it rare, or 8 minutes for fully cooked fillets. Once cooked, drizzle the salmon with olive oil and season with sea salt.
- Step 6: In a bowl, combine the cucumber ribbons, sliced radishes, and rocket. Dress the salad lightly with olive oil and red wine vinegar.
- Step 7: To serve, spoon some herb mayonnaise onto each plate and use the back of the spoon to create a swipe. Place a salmon fillet on top, arrange the salad alongside, and sprinkle with extra fresh herbs.
Tips & Variations
- Tea choice: Lapsang souchong tea gives a strong smoky flavor, while green tea offers a much milder, subtler taste. Choose based on your preference.
- You can swap the rocket for other peppery greens such as watercress or baby spinach if preferred.
- For a richer mayonnaise, add a small clove of crushed garlic or a teaspoon of horseradish.
Storage
Store any leftover tea-smoked salmon in an airtight container in the refrigerator for up to 2 days. The herb mayonnaise should also be kept refrigerated and used within 2 days. Reheat the salmon gently in a low oven or enjoy it cold, as reheating may dry it out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for tea smoking?
Yes, firm fishes like trout or cod work well with tea smoking, but cooking times may vary depending on thickness.
Is it necessary to use a flameproof roasting tin?
Yes, because the salmon is smoked on the hob, the roasting tin needs to withstand direct heat safely. If you don’t have one, consider using a heavy-duty pan or wok suitable for stovetop smoking.
Print
Tea-Smoked Salmon with Herb Mayonnaise and Fresh Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This tea-smoked salmon with herb mayonnaise is a sophisticated and flavorful dish where fresh salmon fillets are gently smoked over a fragrant blend of tea leaves, rice, and brown sugar. Served with a refreshing cucumber, radish, and rocket salad alongside a vibrant herb-infused mayonnaise, this recipe balances smoky, tangy, and fresh flavors perfectly for an impressive yet accessible meal.
Ingredients
Scale
Salmon and Smoking Mixture
- 1 tbsp tea leaves (e.g., Lapsang Souchong or green tea)
- 2 tbsp uncooked white rice
- 2 tbsp soft brown sugar
- 4 salmon fillets, about 150g / 5½ oz each
- Few drizzles olive oil
- Sea salt, to season
Salad
- ½ cucumber, cut lengthways into ribbons with a vegetable peeler
- 4 radishes, thinly sliced
- 2 handfuls rocket
- Drizzle red wine vinegar
- Drizzle olive oil
Herb Mayonnaise
- 2 egg yolks
- 1 tbsp Dijon mustard
- 200ml olive oil (not extra virgin)
- Squeeze lemon juice
- Large handful herbs, such as parsley, chives, and tarragon, finely chopped, plus extra for sprinkling
Instructions
- Make the Herb Mayonnaise: In a bowl, whisk together the egg yolks and Dijon mustard until smooth. Gradually dribble in the olive oil while whisking continuously, starting slowly to form an emulsion, until the mixture thickens to a creamy mayonnaise consistency. Add a squeeze of lemon juice and the finely chopped herbs, then season with salt and pepper to taste. Refrigerate until needed. This can be prepared up to 2 days ahead for convenience.
- Prepare the Smoking Base: Preheat your oven to 200C/180C fan/gas mark 6. Line a flameproof roasting tin with a sheet of foil. Combine the tea leaves, uncooked white rice, and soft brown sugar in a small bowl, then scatter the mixture evenly over the foil in the roasting tin.
- Arrange the Salmon for Smoking: Cut another sheet of foil to form a rectangle large enough to hold the salmon fillets. Poke multiple small holes evenly across this foil to allow smoke to circulate. Place the salmon fillets skin-side down on top of this perforated foil sheet.
- Smoke the Salmon: Place the roasting tin with the tea mixture on a medium-high burner on the hob and heat until the tea, rice, and sugar start to gently smoke—this creates the aromatic smoke for cooking. Once smoking, carefully lay the salmon on the perforated foil over the smoking mixture. Cover the entire roasting tin tightly with another sheet of foil to trap the smoke inside. Transfer the tin to the preheated oven and bake for 5 minutes for rare salmon or 8 minutes for fully cooked salmon. Once done, drizzle the fillets with olive oil and season with sea salt.
- Prepare the Salad: In a bowl, combine the cucumber ribbons, thinly sliced radishes, and rocket leaves. Dress lightly with olive oil and red wine vinegar, tossing gently to coat evenly.
- Plate and Serve: Spread a spoonful of herb mayonnaise onto each of four plates and use the back of the spoon to create a swipe across the plate for presentation. Place a smoked salmon fillet on top of each mayonnaise swipe. Add a portion of the dressed salad to each plate. Finally, sprinkle extra chopped herbs over the salmon and salad for a fresh finish. Serve immediately.
Notes
- Lapsang Souchong tea leaves provide a strong smoky flavor, while green tea offers a much milder smokiness—choose based on your preference.
- The mayonnaise can be made ahead and stored in the refrigerator for up to two days, allowing the flavors to meld.
- Ensure the roasting tin is flameproof and safe for stovetop and oven use for the smoking process.
- Adjust the smoking and cooking times based on your preferred salmon doneness.
- Use olive oil that is not extra virgin in the mayonnaise to prevent strong bitterness; reserve extra virgin olive oil for drizzling if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: tea smoked salmon, herb mayonnaise, salmon recipe, smoked fish, easy gourmet meal, tea leaves recipe, healthy salmon dish, British cuisine
