tea-smoked salmon
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tea-smoked salmon
  • 1 cup (200g) long-grain rice
  • ¼ cup Earl Grey tea leaves
  • 1 cup (220g) Demerara sugar+
  • butter, for greasing
  • 2 x 250g fillets salmon, skin on, trimmed and pin-boned
  • ⅔ cups micro salad leaves++
  • olive oil and white balsamic vinegar, for drizzling

tea salt

  • 1 teaspoon Earl Grey tea leaves
  • 2 tablespoons sea salt flakes