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Hot lapsang souchong smoked salmon, new potatoes and spring green salad

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

Hot lapsang souchong smoked salmon, new potatoes and spring green salad

PT1H10M

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1
For the salmon, place the tea on a smoking tray, or a metal baking tray, and sit the salmon on a rack over it. Cover with tin foil and smoke the salmon slowly for between 30-45 minutes on the stove top, before leaving to cool slightly
  • 50g of Lapsang Souchong tea leaves
  • 4 wild salmon fillets, each weighing 200g
2
For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil
  • 400g of new potatoes
3
Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes
4
Blanch the green beans in boiling salted water about 3-5 minutes. Remove from the water and leave to cool slightly
  • 100g of green beans, topped and tailed
5
Remove the core of the spring greens and wash the leaves. Pat dry and shred up finely, pick the coriander leaves and dill fronds. Finely slice the spring onions
  • 1 spring green
  • 10g of coriander
  • 10g of dill
  • 1/2 bunch of spring onions
6
Mix all of the salad ingredients together, including the sliced potatoes
7
For the dressing, place the lemon juice, salt and Dijon mustard in a mixing bowl and whisk in with olive oil gradually
  • 25g of lemon juice
  • 3g of salt
  • 1/2 tsp Dijon mustard
  • 100ml of olive oil
8
To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing
9
Place the mix on the plate and gently place the salmon on top. Spoon over some more dressing and serve with a sprig of dill to garnish

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Ingredients

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Imperial

Salad

Dressing

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