Tea-smoked Salmon
Rosy smoked salmon is served with traditional accompaniments of sour cream and capers, and the surprise of apple julienne. The salmon is marinated in a mixture of maple syrup, apple, leek, coriander, and tea leaves, then smoked over tea leaves to impart an unusual, delicate taste. This dish uses a smoker, designed to create a smoke chamber over low heat. Follow the manufacturer’s directions for assembling your smoker for use.
Ingredients
- Oak, Mesquite, or Hickory Chips - 2 cups
- Fresh salmon fillet or other firm-fleshed fish - 2 pounds
- Pure Maple Syrup - 1/4 cup
- Coarse salt - 1 tablespoon
- Cracked black pepper - 1 teaspoon
- Green Apples - 1 medium, cored and cut into matchsticks
- Leek - 1 small, white and green parts, finely chopped
- Tea Leaves (preferably apple flavored) - 3/4 cup
- Coriander seeds - 1 tablespoon, cracked
- Brown Sugar - 1/2 cup
- Juice of 1/2 lemon
- Water - 1/2 cup
- Green Apples - 1 medium
- Sour Cream - 1 cup
- Capers - 1/2 cup, drained, rinsed
Instructions
Arrange the salmon in a shallow non-aluminum dish. Brush with maple syrup and sprinkle with salt and pepper. Top with the apple, leek, and 1/4 cup of the tea leaves. Sprinkle with coriander seeds. Cover with plastic wrap and refrigerate 3 hours. Rinse the salmon and pat dry.
Start a fire in an outdoor smoker, using charcoal and the dry wood chips. Line the water pan with foil, then place the remaining 1/2 cup of tea leaves and the brown sugar in the pan (do not add water). Place the water pan in the smoker. Arrange the marinated fish on the cooking grill and place about mid way in the smoker. Cover and smoke about 30 minutes, depending on the heat of the fire and the thickness of the fish.
To prepare the garnish: Combine the lemon juice and water in a small bowl. Core the apple and cut into matchsticks (julienne), putting the apple julienne into the lemon water to prevent browning. When all of the apple is cut, drain off the lemon water.
To serve: Slice the fish into very thin diagonal slices. Arrange on salad plates and garnish with sour cream, capers, and apple julienne.
