Tea Blog

The versatility of tea smoking is nearly endless. While salmon is a standout example, this technique can be used for a wide variety of dishes.

This is one recipe you’ll want to keep in your regular rotation.

Ingredients

• 1 cup jasmine rice
• ¾ cup sugar
• ¾ cup Lapsang Souchong tea
• 1½–2 lbs salmon
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 bundle fresh dill

Smoking Equipment

An Asian bamboo steamer placed over a foil-lined pan works well, but you can create a smoker using common kitchen items.

You will need:

• A perforated pan (such as a bamboo steamer or pasta strainer)
• A deep pot or pan (at least 4 inches deep)
• A tight-fitting lid
• Foil large enough to line the pan completely

Tip: If your perforated pan has holes along the sides, wrap them tightly with foil to keep the smoke contained.

Preparation Method

1. Line the bottom and sides of the pot completely with foil.
2. Mix the rice, sugar, and tea together, then spread evenly in the bottom of the pan.
3. Place the perforated pan or steamer on top, ensuring a snug fit.
4. Add a layer of fresh dill to the base, reserving a few sprigs.
5. Season the salmon generously with salt and pepper on both sides.
6. Place the reserved dill on top of the fish.
7. Cover the steamer or pan with a lid.
8. Heat over medium heat for about 5 minutes, until smoke begins to form.
9. Reduce heat to low and cook for 15–20 minutes, or until desired doneness.

Serving Notes

This tea smoking technique isn’t limited to salmon—you can use it for other meats or even vegetables.

Simply adjust the seasoning to suit the ingredients you’re working with.

A truly versatile and flavorful cooking method!

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