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Tea-Smoked Oysters And Salmon With Watercress Salad

This recipe is inspired by the wonderful wild Irish salmon, the way it is smoked in Ireland, and the oysters I ate there.


  • Smoking mixture

  • 1 tablespoon black tea leaves

  • 1 tablespoon herbal tea (eg. an earthy, spicy herbal tea such as cardamom & cinnamon)

  • 2 tablespoons dried orange peel

  • 4 tablespoons jasmine rice

  • 2 tablespoons brown sugar

  • 4 star anise

  • 12 oysters on the shell

  • 600g salmon, cut into six pieces and pin-boned

  • 300g watercress, leaves picked

  • Lemon wedges, to serve (optional)

  • Cider vinaigrette

  • 2 tablespoon (40ml) extra virgin olive oil

  • 3 teaspoon cup (15ml) cider vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 clove garlic, crushed

  • Salt and pepper


  • 1.

    Line a wok or stir-fry pan with two thicknesses of foil. Place smoking mixture on top and place over high heat. Cover and when it starts to smoke place a rack and salmon on top.

  • 2.

    Cover tightly again, reduce heat to low and allow to smoke for about 3 minutes. Remove lid quickly and add oysters. Cover quickly again and smoke for two more minutes. The salmon should be hot, cooked at the edges but pleasantly pink inside.

  • 3.

    Meanwhile, place cider vinaigrette ingredients in a small bowl and whisk until combined. Alternatively, shake in a jar.

  • 4.

    To serve, toss watercress leaves with cider vinaigrette and distribute amongst serving plates. Top each with two oysters, one piece of salmon and a lemon wedge if desired.

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