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Antony Worrall Thompson

Tea Smoked Salmon Masterclass

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Smoking your own fish is easy if you follow Antony's method.

Serves 8

Ingredients

  • 4 salmon fillets, skin on
  • salt, to season
  • Vegetable oil

Smoking mix

  • 2 cups (250g) soft brown sugar
  • 2 cups (250g) long grain rice
  • 2 cups (85g) jasmine tea leaves
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Method

  1. Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep pan or wok with silver foil and pour in the mixture. Fit a trivet or rack on top. Place onto the hob to heat up.
  2. Season the salmon with salt. Then once smoking a little, add the salmon to the trivet or rack.Drizzle with a little olive oil and cover with a tight fitting lid. Leave to smoke on the hob for 8 to 12 minutes depending on the size of the fish.
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