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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!
Servings 4
Calories 329 kcal
Prep Time15 mins
Cook Time18 mins
Total Time33 mins

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 Facts
Home-Smoked Wild Alaska Seafood
Amount per Serving
Calories
329
% Daily Value*
Fat
 
9.24
g
14
%
Saturated Fat
 
1.95
g
12
%
Cholesterol
 
74
mg
25
%
Sodium
 
1383
mg
60
%
Carbohydrates
 
14.33
g
5
%
Fiber
 
0.2
g
1
%
Sugar
 
13.83
g
15
%
Protein
 
45.28
g
91
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword salmon
Course Main Course, Seafood
Cuisine Alaska Seafood, Spring
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