Tea Smoked Salmon and Rainbow Chard with Beurre Blanc - James Martin Chef
This Tea Smoked Salmon, Rainbow Chard with Beurre Blanc is light and delicious. If you've never smoked your own salmon before...now is the time to try!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 800g Large centre cut Portion to Hot Smoke
- 250g Demerara or soft brown Sugar
- 50g Yorkshire tea Leaves
- 100g rice
- 1 orange sliced
- 1 lemon sliced
- 1 lemon juice only
- 8 stalks mixed colours Swiss Chard
- Splash of wine
- 1 Shallot peeled and finely dice
- 1 bay leaf
- 50ml white wine
- 25ml white wine vinegar
- few peppercorns
- 400g butter diced cold
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