How to make it

  • Put the sugar, rice and tea leaves into a bowl and mix together.
  • Line a deep pan or wok with silver foil and pour in the mixture.
  • Fit a trivet or rack on top.
  • Pace onto the hob to heat up.
  • Season the salmon with salt
  • Then once smoking a little, add the salmon
  • Drizzle with a little olive oil and cover with a tight fitting lid.
  • Leave to smoke on the hob for 8-12 minutes depending on the size of the fish.

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