Hot Smoked Salmon with New Potato Salad Recipe

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.

Ingredients

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4 wild salmon fillets, each weighing 200g
50g of Lapsang Souchong tea leaves

Salad

400g of new potatoes
100g of green beans, topped and tailed
1 head of spring greens
10g of coriander
10g of dill
1/2 bunch of spring onions

Dressing

25g of lemon juice
3g of salt
1/2 tsp Dijon mustard
100ml of olive oil

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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

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

400g of new potatoes

Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes

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

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 head of spring greens
10g of coriander
10g of dill
1/2 bunch of spring onions

Mix all of the salad ingredients together, including the sliced potatoes

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

To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing

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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Graham Campbell

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

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

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