Tea-smoked salmon with herb mayonnaise

Tea-smoked salmon with herb mayonnaise

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(1 ratings)

Prep: 30 mins Cook: 10 mins

A challenge

Serves 4
Create a restaurant-style roast fish dish that's infused with a smoky flavour and served with homemade mayo

Nutrition and extra info

Nutrition: per serving

  • kcal796
  • fat73g
  • saturates11g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein33g
  • salt0.6g
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Ingredients

  • 1 tbsp tea leaves (see 'Try', below)
  • 2 tbsp uncooked white rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp soft brown sugar
  • 4 salmon fillet, about 150g/5½oz each
  • few drizzles olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ cucumber, cut lengthways into ribbons with a vegetable peeler
  • 4 radish, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 2 handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • drizzle red wine vinegar

Herb mayonnaise

  • 2 egg yolk
  • 1 tbsp Dijon mustard
  • 200ml olive oil (not extra virgin)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • squeeze lemon juice
  • large handful herbs, such as parsley, chives and tarragon, finely chopped, plus extra for sprinkling

Method

  1. To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.

  2. Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).

  3. Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).

  4. Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.

  5. Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.

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Comments, questions and tips

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Comments (1)

lizchao's picture
3

Tried this, i had a problem with the "juices" of the salmon flowing onto the tea leaves during the smoking. Any tips on how to prevent this would be helpful.

Otherwise, not too bad, and not too difficult. Goes really well with the herb mayo.

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