Tea Smoked Salmon With Asian Aioli Recipes
TEA SMOKED SALMON WITH WASABI LATKES
Steps:
- Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
- In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
- For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
- Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.
TEA SMOKED SALMON WITH ASIAN AIOLI
Steps:
- Line a wok or stock pot with foil. On top of the foil place the molasses, brown sugar, tea leaves, cinnamon, coriander and ginger root. Place a rack over the mixture and lay the salmon steaks on the rack. Cover the pot and cook over medium heat for 10 minutes. Remove from the heat and let the pot stand covered 10 minutes more. Cool then chill the salmon. Combine the ingredients for the aioli in a small serving bowl till well blended. Cover and refrigerate. At serving time place the aioli on a platter. Arrange the salmon steaks on the platter along with the garnishes.
TEA SMOKED SALMON AND UPLAND CRESS SANDWICHES
Provided by Ming Tsai
Number Of Ingredients 9
Steps:
- In a bowl, whisk together mustard, vinegars and sugar. Drizzle in oil and season with salt and pepper. Check for seasoning. Dress upland cress with vinaigrette. Lay out the bread and cover with the salmon. Sandwich a pile of upland cress between the bread. Slice off the crusts and serve with side of cress salad.
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TEA-SMOKED SALMON WITH HERB MAYONNAISE
Create a restaurant-style roast fish dish that's infused with a smoky flavour and served with homemade mayo
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 14
Steps:
- To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.
- Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).
- Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).
- Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.
- Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.
Nutrition Facts : Calories 796 calories, Fat 73 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
SMOKED SALMON WITH ASIAN DRESSING
A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation
Provided by Sara Buenfeld
Categories Buffet, Dinner, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
- To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.
Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 3.08 milligram of sodium
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