Tea Smoked Marlborough Sounds Salmon

3:23 am on 12 February 2008


  • 1 KG of Salmon, Skin and pin bones removed
  • 100 g Sea Salt
  • 75g Brown Sugar
  • 2 T Olive oil
  • 120 g Rice (uncooked)
  • 100 g Tea Leaves


Cut the Salmon into portion sizes and rub with salt, sugar and oil. Leave to sit for 1 hour. In a heavy based pan mix tea and rice and lay a cake rack over the top with salmon arranged on it. Cover with foil and bring up to smoking point. Turn down and smoke for 4-5 minutes until just cooked and pink in the middle. Remove and allow to cool before serving on salad or
with pasta.


From Afternoons with Jesse Mulligan

Find a Recipe

or browse by title

What's in Season - October