Home-Smoked Wild Alaska Seafood

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  • Makes: 3 fish fillets
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Home-Smoked Wild Alaska Seafood


  • 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

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  • 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!