Tea Smoked Salmon and Rainbow Chard with Beurre Blanc
This lovely Tea Smoked Salmon and Rainbow Chard with Beurre Blanc is light and delicious. If you've never smoked your own salmon before...now is the time to try!
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
Swiss Chard:
- 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
Method
Heat a BBQ until hot and the coals are white. Make a large tin foil parcel, fill with rice, tea and sugar, cut a few holes then sit the salmon on greaseproof paper on top.
Cover in sliced oranges and lemons then wrap the whole parcel tightly in foil. Pop on the BBQ to smoke and cook for 12 to 15 minutes.
Meanwhile, make a tin foil parcel, pop the chard in with the wine close and seal and put on the BBQ for 4 to 5 minutes.
To make the sauce, put the shallot, bay, wine, vinegar and peppercorns in a pan, bring to the boil then reduce to a tablespoon. Whisk in the butter in batches you will need to take on and off the heat so that it doesn’t split.
To serve remove the salmon from the parcel but on a platter top with chard and sauce and squeeze over lemon.
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
Swiss Chard:
- 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
Method
Heat a BBQ until hot and the coals are white. Make a large tin foil parcel, fill with rice, tea and sugar, cut a few holes then sit the salmon on greaseproof paper on top.
Cover in sliced oranges and lemons then wrap the whole parcel tightly in foil. Pop on the BBQ to smoke and cook for 12 to 15 minutes.
Meanwhile, make a tin foil parcel, pop the chard in with the wine close and seal and put on the BBQ for 4 to 5 minutes.
To make the sauce, put the shallot, bay, wine, vinegar and peppercorns in a pan, bring to the boil then reduce to a tablespoon. Whisk in the butter in batches you will need to take on and off the heat so that it doesn’t split.
To serve remove the salmon from the parcel but on a platter top with chard and sauce and squeeze over lemon.
