Hot lapsang souchong smoked salmon, new potatoes and spring green salad

4
1 hour 10 minutes

Ingredients

  • 4 wild salmon fillets, each weighing 200g
  • 50g of Lapsang Souchong tea leaves

Salad

  • 400g of new potatoes
  • 100g of green beans, topped and tailed
  • 1 head of spring greens
  • 10g of coriander
  • 10g of dill
  • 1/2 bunch of spring onions

Dressing

  • 25g of lemon juice
  • 3g of salt
  • 1/2 tsp Dijon mustard
  • 100ml of olive oil

Method

1
For the salmon, place the tea on a smoking tray, or a metal baking tray, and sit the salmon on a rack over it. Cover with tin foil and smoke the salmon slowly for between 30-45 minutes on the stove top, before leaving to cool slightly
  • 50g of Lapsang Souchong tea leaves
  • 4 wild salmon fillets, each weighing 200g
2
For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil
  • 400g of new potatoes
3
Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes
4
Blanch the green beans in boiling salted water about 3-5 minutes. Remove from the water and leave to cool slightly
  • 100g of green beans, topped and tailed
5
Remove the core of the spring greens and wash the leaves. Pat dry and shred up finely, pick the coriander leaves and dill fronds. Finely slice the spring onions
  • 1 head of spring greens
  • 10g of coriander
  • 10g of dill
  • 1/2 bunch of spring onions
6
Mix all of the salad ingredients together, including the sliced potatoes
7
For the dressing, place the lemon juice, salt and Dijon mustard in a mixing bowl and whisk in with olive oil gradually
  • 25g of lemon juice
  • 3g of salt
  • 1/2 tsp Dijon mustard
  • 100ml of olive oil
8
To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing
9
Place the mix on the plate and gently place the salmon on top. Spoon over some more dressing and serve with a sprig of dill to garnish