
Jun Tanaka
from
Market Kitchen
Jun Tanaka tea-smokes salmon in a wok for this simple and classic dish
Jun Tanaka tea-smokes salmon in a wok for this simple and classic dish
Smoked salmon with horseradish and Jersey Royal potato salad
Method
2. Once the tea is smoking, put the salmon in the top layer of the steamer, flesh-side down. Smoke until the bottom quarter of the salmon has turned an opaque pink. Remove from the steamer.
3. Meanwhile, boil the potatoes until tender and drain.
4. Mix the crème fraîche, horseradish, mustard and the juice of half a lemon with a pinch of salt and pepper. Add half this mixture to the cooked potatoes and sprinkle over the dill. Set the rest aside.
5. Score the skin of the salmon and rub with olive oil and a sprinkle of salt. Heat a frying pan and cook the salmon, skin-side down for 3-4 minutes until it is almost cooked through but still a little rare on the inside. Turn over, add a knob of butter to the pan and baste the salmon fillet. Cook for one more minute.
6. Dress the pea shoots with a drizzle of olive oil.
7. Serve the salmon with the potato salad and pea shoots.
Comments
add a comment
shan60 | Posted 11-Apr-08
I will definately give this a whirl, what an easy way to do the smoking.
Prep:
15 min
Cook: 30 min
Cook: 30 min
Ingredients
lapsang souchong tea leaves, for smoking1 wild salmon fillet
6 Jersey Royal Potatoes, cleaned but not scrubbed
3 tbsp crème fraîche
1 1/2 tbsp grated horseradish
1/2 Dijon mustard
1/2 lemon, juice only
1 small handful Dill, chopped
Olive oil
knob of Butter
1 handful pea shoots
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