Ingredients
- 5 tbsp dark brown sugar
- 5 tbsp loose Lapsang Souchong tea leaves
- 3 x 200g wild Alaska salmon
- Fillets or Pacific cod loins, skin on
- Sprigs of thyme
Method
- 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 a 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
Phil's Tips
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!
