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
