Home-Smoked Wild Alaska Seafood
This is such a simple way of smoking your own fish, just make sure you have a good, heavy-duty tin that can withstand the direct heat. Now try some of our delicious smoked Alaska seafood recipes!
Ingredients
- 5 tbsp dark brown sugar
- 5 tbsp loose Lapsang Souchong tea leaves
- 800 g wild Alaska salmon, (4 x 200g)
- 1 fillet of pacific cod loin, skin on
- 5 sprigs fresh thyme
Instructions
- Line a large roasting tin with two layers of foil.
- Combine the sugar and tea leaves, then scatter over the base of the tin.
- Stand a wire rack on the tin, lay the fish fillets, skin side down, and top each with a sprig of fresh thyme.
- Cover the whole tin with two layers of foil to create a tent above the fillets. Make sure that all edges are tightly sealed.
- Place the tin on the hob or barbecue for 8 minutes over moderate heat.
- Remove from the heat and rest (without removing foil) for 10 minutes.
- Remove the foil and serve the fillets either hot or cold.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
329
Calories
9.24G
Fat
1.95G
Saturates
13.83G
Sugars
1383G
Salt
45.28G
Protein
14.33G
Carbs
0.2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
