Tea Smoked Oysters and Salmon with Watercress Salad

(Serves 6)

Preparation: 5 minutes
Cooking: 5 - 10 minutes

Ingredients

• 12 oysters on the shell
• 600 g salmon, cut into six pieces and pin-boned
• 300 g watercress, leaves picked
• lemon wedges, to serve (optional)

Smoking mixture

• 1 tablespoon black tea leaves
• 1 tablespoon herbal tea (e.g, an earthy, spicy herbal tea such as cardamom & cinnamon)
• 2 tablespoons dried orange peel
• 4 tablespoons jasmine rice
• 2 tablespoons brown sugar
• 4 star anise

Cider vinaigrette

• 2 tablespoons (40ml) extra virgin olive oil
• 3 teaspoons (15ml) cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed
• salt and pepper

Method

Line a wok or stir-fry pan with two thicknesses of foil. Place smoking mixture on top and place over high heat. Cover and when it starts to smoke place a rack and salmon on top.

Cover tightly again, reduce heat to low and allow to smoke for 4 minutes. Remove lid quickly and add oysters. Cover quickly again and smoke for 2 more minutes. The salmon should be hot, cooked at the edges but pleasantly pink inside.

Meanwhile, place cider vinaigrette ingredients in a small bowl and whisk or shake in a jar until combined.

To serve

Toss watercress leaves with cider vinaigrette and distribute amongst serving plates. Top each with two oysters, one piece of salmon and a lemon wedge if desired.

John Hawkesby’s wine recommendation

Bubbles
Palliser Estate Methode Traditionelle 2007