Lapsang Souchong Smoked Salmon
With Five Spice, Black Garlic and Lime Leaves
Drizzled with Honey and Maple reduction
Served over steamed Asian Greens

Recipe by Mies Bervoets

Yield 4 portions

Ingredients:
4 x 5 ounce Salmon fillets of equal thickness
3 tbsp. Hoisin sauce for brushing the salmon


Ingredients for the smoking mixture:
½ cup Lapsang Souchong tea
8 Lime leaves available at the Chinese market
2 tbsp. Five spice powder
4 cloves Black garlic or regular roasted garlic sliced
2 cups Water

Equipment for the smoking:
1 8 or 10 inch cast iron frying pan or a heavy bottomed regular frying pan.
2 Circular pieces of aluminum foil cut the same size as the inside of pan.

Note: Using scissors make about 20 small slits in one piece of foil so the smoke from the tea mixture can get through. The second piece is for covering the salmon while it is smoking.

Method for the smoking of the salmon:
1. Place all the smoking ingredients in the bottom of your pan.
2. Place the slit piece of foil on top.
3. Brush the foil liberally with oil of your choice.
4. Place the salmon fillets on the foil leaving a little space in between each fillet.
5. Season with a little sea salt and brush with hoisin sauce.
6. Place the second piece of foil on the salmon fillets and tuck tightly around the fillets.
7. Heat the pan to medium heat until the tea mixture starts smoking. This works great outside on the Barbeque.
8. Turn down the heat a little and allow smoking for about 5 minutes.
9. Pour the water over the tea mixture leaving the foil in place and continue cooking over medium heat until the salmon is cooked to your liking. This will not take very long about 7- 10 minutes. Keep salmon warm in foil.
10. Strain the tea mixture and add to the reduction. (Recipe to follow)

Note:
Prepare the reduction before you cook the salmon and add the tea reduction just at the end.

Maple, honey and lemongrass reduction

Ingredients:
½ cup Honey
½ cup Maple syrup
1 Lemon, juice and zest
2 stalks Lemongrass cut lengthwise, bruised with the back of your knife and cut into 3 inch lengths.
2 Oranges, juice only
1 Star anise
¼ cup Smoking liquid

Preparation:
1. Combine all the ingredients in a heavy bottomed saucepan, and bring to a rolling boil.
2. Reduce to a thick syrup.
3. Remove the lemongrass.
4. Add the smoked tea and bring reduction to a boil.
5. Thicken with a little cornstarch slurry (half cold water and ½ corn starch)
4. Drizzle over the salmon just before serving.


Steamed Chinese Greens:
1 pd. Asian greens of your choice
2 tbsp. Sesame oil
2 tbsp. Sesame seeds toasted
1 tbsp. Soy sauce

Preparation:
1. Place the washed greens in a steamer and steam until just done.
2. Place on a platter and drizzle with the sesame oil and the soy sauce.
3. Sprinkle with the toasted sesame seeds.