Hot lapsang souchong smoked salmon, new potatoes and spring green salad
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.
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Ingredients
Metric
Imperial
- 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
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
- 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 head of spring greens
- 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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Hot lapsang souchong smoked salmon, new potatoes and spring green salad
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© Great British Chefs 2019