Tea Smoked Oysters and Salmon with Watercress Salad

11:30 am on 12 March 2012

(Serves 6)

Preparation: 5 minutes
Cooking: 5 - 10 minutes

Tea smoked salmon and oystersIngredients

  • 12 oysters on the shell
  • 600 g salmon, cut into six pieces and pin-boned
  • 300 g watercress, leaves picked
  • lemon wedges, to serve (optional)

Smoking mixture

  • 1 tablespoon black tea leaves
  • 1 tablespoon herbal tea (e.g, an earthy, spicy herbal tea such as cardamom & cinnamon)
  • 2 tablespoons dried orange peel
  • 4 tablespoons jasmine rice
  • 2 tablespoons brown sugar
  • 4 star anise

Cider vinaigrette

  • 2 tablespoons (40ml) extra virgin olive oil
  • 3 teaspoons (15ml) cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • salt and pepper

Method

Line a wok or stir-fry pan with two thicknesses of foil. Place smoking mixture on top and place over high heat. Cover and when it starts to smoke place a rack and salmon on top.

Cover tightly again, reduce heat to low and allow to smoke for 4 minutes. Remove lid quickly and add oysters. Cover quickly again and smoke for 2 more minutes. The salmon should be hot, cooked at the edges but pleasantly pink inside.

Meanwhile, place cider vinaigrette ingredients in a small bowl and whisk or shake in a jar until combined.

To serve

Toss watercress leaves with cider vinaigrette and distribute amongst serving plates. Top each with two oysters, one piece of salmon and a lemon wedge if desired.

John Hawkesby’s wine recommendation

Bubbles
Palliser Estate Methode Traditionelle 2007

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