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

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A delicious summery dish from Graham Campbell, he adds distinctive flavour to the salmon with fragrant lapsang souchang tea leaves, and complements the delicate new potatoes with a vibrant spring green salad. This simple technique is a great introduction to home smoking, and well worth trying in your own kitchen.

First published in 2015

Ingredients

Metric

Imperial

Salad

Dressing

Method

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
2
For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil
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
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
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
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
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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