Tea Smoked Salmon Recipe with Redmart Ingredients

Tea-smoking is really not as difficult and messy as it sounds. When used on a produce like Salmon which is rich in Omega oils and loved by almost everybody, this is a recipe you want to master and bring on whenever you have guests over that you want to impress.
Read the recipe writeup and ingredients list here: bit.ly/ieatsmokedsalmonrecipe
0:44 Curing the Salmon
1:50 Preparing Salmon after curing
2:48 Preparing the tea smoke
3:50 Smoking the Salmon
5:03 Tasting
5:22 Serving with cheese, cracker and wine
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Disclosure: this video is made in collaboration with Redmart.

[@MrAhgohgoh]

Thank you doctor for curing the salmon

[@EcoChaTeas]

Great idea for using tea! Now we need to whip up a batch of smoked salmon using this!

[@klieglite]

This is a great video, thank you. i do this a lot with mackerel, trout, sea bass, and cooked meat too. no faff food!

[@bamh1re318]

thanks for sharing. I have to try this!!!

[@ieatishootipost]

Hope you like it!

[@emahster]

That looks so yummy! Need to go smoke some salmon now!

[@ieatishootipost]

Let us know how it goes!

[@lacasadetoishi]

Do you need to use sashimi-grade salmon, or will the curing and smoking already kill the possible bacteria left in the fish?

[@ieatishootipost]

No need because you are cooking it.

[@rgogo4506]

Why need the rice? What is it for? Is a specific smell or a reaction it suppose to give?

[@ieatishootipost]

I think it is to help to separate the sugar crystals which would otherwise clump up easily.

[@prettycatmint4514]

As I don't like salmon, what other fish will be good with this smoking technique?

[@dovebaby18]

Hi, must the salmon be sashimi grade? or juz normal salmon?

[@ieatishootipost]

Normal salmon is fine

[@shenshifa]

Hi Dr Leslie, I tried this same method but my salmon turned out having many white spots (suspect it’s water spots) instead of the nice golden brown that u have.. is it because I didn’t dry the salmon enough after curing? Hope to hear from you.. thanks!

[@ieatishootipost]

Hi, those spots are caused by the protein being squeezed out of the flesh of the salmon. Try smoking at a lower temperature and for longer to get that golden brown hue.

[@shenshifa]

@@ieatishootipost thanks will give it a try!