8 hrs 10 mins
This recipe evolved from my Wok smoking of other fish and chicken and I used herbs and spices to suit whatever I'm smoking. I use a large electric Wok for this job but you could equally well use a covered barbecue. The tea gives a delicate flavour to the fish; I use Earl Grey, but Green tea is good too - delicious. The fish will keep for several days in the fidge but mine never lasts long enough.
My Private Note
Units: US | Metric
- 1 kg fresh salmon or 1 kg sea trout, in fillets or steaks,boned but skin on
- 1/4 cup brown sugar
- 1/4 cup white wine vinegar
- 1/2 cup water
- 1 teaspoon dried dill leaves or 1/4 teaspoon dill seed
- 1 teaspoon black pepper, ground in mortar and pestle with
- 2 dried kaffir lime leaves or 1 finely sliced fresh kaffir lime leaf
- 1 teaspoon sea salt
- 1Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt.
- 2Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight.
- 3Line wok with foil to prevent smoking material from sticking.
- 4Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking.
- 5Place a rack over the smoke.
- 6Remove fish from marinade, wipe and lay on rack.
- 7Cover with lid and seal as tightly as you can.
- 8Smoke for 3 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke.
- 9Allow fish to cool down with the wok.
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Nutritional Facts for Tea Smoked Salmon
Serving Size: 1 (223 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 450.7
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.7 g
- Cholesterol 65.0 mg
- Sodium 388.7 mg
- Total Carbohydrate 72.3 g
- Dietary Fiber 0.7 g
- Sugars 33.0 g
- Protein 28.1 g
The following items or measurements are not included:
white wine vinegar
dried dill leaves
dried kaffir lime leaves