Hot smoked salmon with chai tea

Thanks to some encouragement from Marcus at http://countrywoodsmoke.wordpress.com/ I hot smoked salmon with darjeeling tea and spices.

The equipment: A wok, 10″ bamboo steamer with lid, parchment paper, tin foil
Steps:
1. dehydrated the salmon in a coating of salt and dark brown sugar for 8 hours in the fridge.
2. washed the salmon and prepped the wok for smoking; added tin foil to wok, then wild rice, darjeeling tea leaves, demerara sugar, cardamom pod, cinnamon stick, star anise, clove, fenugreek (smells like maple syrup)
-placed bamboo steamer on top with two salmon fillets (skin side down) on parchment paper on the steamer floor
3. Smoked the fish: added the lid and let heat on high for several minutes until I saw smoke escaping from the basket. I turned down heat to low and let smoke for 10 minutes. Then I turned off heat and let smoke for 10 minutes.

The final product was salty first, then hints of molasses, spices and tea followed. The texture was surprisingly moist and tender AND flaky. Because of the saltiness, I’ll have to use it in a dish that highlights its flavor while toning down the salt. Worth the experiment and more trials to come. Thanks Marcus!

Kosher salt and dark brown sugar cure


Clockwise: star anise, cardamom, clove, cinnamon


Rice, sugar, tea, spice smoke mix


Pre-smoke prep


Post smoke fish. Tasty!


Smoked salmon with olives on spanish tortilla with lemon juice! Yummy.

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5 Comments »

  1. Jackie Hartson Said:

    Hmm, I’d have to smell and see this one??
    Interesting though!

  2. That looks delicious Jamie, can imagine it tasted great with the tortilla and olives.
    Have a try of this recipe, it’s a family favourite of ours.
    http://countrywoodsmoke.wordpress.com/2011/09/05/319/
    Cheers
    Marcus

  3. jamieott Said:

    Will do! Thanks for these suggestions!

  4. jamieott Said:

    How long does smoked fish last in the fridge?


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