Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Rather proud of this one, would make again!

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/7240806/

Fancy a fun flavoured fish dish then try this smoked fish from the kitchens of chrismukkah

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This is really a very interesting recipe -

Which you can find pics of here - http://www.showfoodchef.com/2011/03.....-swimming.html

The directions have been copied and pasted from this same source, so the credit goes to the chef that made this originally :P

HOW TO TEA SMOKE SALMON FILLET:

Here are the ingredients:

1 Wild Salmon Fillet (I used 1 1/2 lbs here, but you can use less )
1/4 cup Tea Leaves (make it a smoky blend ie., Lapsang Souchong)
1/2 cup uncooked Rice
3 Tbls. Brown Sugar
Orange or Lemon Rind (1 large piece or several smaller)- I actually used the zest of one whole lemon- one half for the smoking mix, and the other half rubbed over the salmon)
Fresh Herbs as available (thyme, chives, oregano, etc- I used rosemary)

Mix all the ingredients (except the Salmon), together in a bowl.

STEP 1) Season the Salmon with a rain of salt and fresh ground pepper on all sides.

STEP 2) Choose a heat resistant, oven proof casserole or pot, including a wire rack or grill that fits inside.

STEP 3) Line the pot (underneath the grill or rack) with Aluminum Foil, using enough to extend off the sides in both directions.

STEP 4) In the center (beneath the grill or rack) add the mixture of the smoking ingredients.

STEP 5) Place the casserole over a Med/High temp and heat until you see a bit of smoke rising from the center of the smoking ingredients. Then place the seasoned Salmon (SKIN SIDE DOWN) on top of the grill or rack, close the casserole with its lid, and wrap the whole lid with the extended foil.

STEP 6) Turn the heat down to Med. and continue to cook for about 15 minutes (less if you used a smaller piece of Salmon). Carefully remove the whole pan from the heat and allow to rest (off the heat, but still covered) for 10-12 more minutes. Then, very carefully undo the foil from the pan and lift the lid. Your Salmon should be juicy, and smoky pink/brown.

STEP 7) Allow the Salmon to sit open for a few minutes before you gently remove it with a long fish spatula to a prepared plate.

SERVING SUGGESTION:

A platter sprinkled with Mache Greens or Arugula and Lemon slices makes a great presentation. If you need to hold it for a day or so, allow it to cool completely, then wrap tight in plastic to hold in the refrigerator.

EASY CLEANUP:

Remove the grill or rack to the sink for cleaning.
Fold up the used foil paper and TOSS IT AWAY!

One of the keys to the amazing smoky taste is using good tea leaves, and a nice dark flavor. You can also smoke the Salmon with lighter tea, even an Earl Grey or a Tisane with Lavender or Citrus if you want a flavor that makes a great Salmon Salad or Mousse.

~ Now: a couple of things: I actually used my old school wok (and if you are going to use a wok, MAKE SURE it is NOT one of those treated Teflon woks! The foil will kill the finish!!!)

~ I actually did more of an indirect smoking- that is, I used a throwaway pie tin covered over the smoking tea mix. The flavor was a bit more subtle- so I would recommend the 'Jamie Oliver' method- that is, just poke a few holes in the pie tin so that the smoke flavor comes through a bit more :P

~ You can use just about any kind of tea (I used a cranberry-pomegranate green tea blend) but preferably a 'black' tea works better.

Other than that, very tasty :)

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~ Updated notes: Would make again with the stronger tea :3

~ Also, when it comes to a salmon filet, just do a quick check for any bones - gently press your thumb against the flesh as you go along up and down the flesh, and you can always 'massage' the spices on the fish at the same time! If the bone 'pokes' out just use a clean pair of tweezers / needlenose pliers to take care of them.

~ I'd also recommend having a good bit of ventilation (or smoke with your grill when its nice outside) - sure the smoking smells heavenly, but others might object.