Hot Smoked Salmon with New Potato Salad Recipe
A fragrant tea smoked salmon recipe from chef Graham Campbell with a delicate new potato and spring green salad.
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Cooking tools:
- Smoker
- Wok
- Cooling rack
- Aluminum foil
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- 4 wild salmon fillets, each weighing 200g
- 50g of Lapsang Souchong tea leaves
- 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
- 25g of lemon juice
- 3g of salt
- 1/2 tsp Dijon mustard
- 100ml of olive oil
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