Smoked Salmon Earl Grey
This elegant smoked salmon is refined with an aromatic cure of Earl Grey tea and bergamot oil. The floral citrus notes of bergamot give the fish a unique freshness, complemented by subtle smoky aromas from alder wood. A recipe for special occasions that unites tea culture and gourmet cuisine.
Ingredients(for 1 kg)
Instructions
Preparing the Cure
10 minutesFinely grind the Earl Grey tea in a spice grinder. Thoroughly combine all ingredients – salt, sugar, ground tea, bergamot zest, pepper, and lavender – until a homogeneous mixture forms.
Curing
10-12 hoursPlace the salmon on a rimmed tray and apply the curing mixture to both sides. Cover with plastic wrap and cure in the refrigerator. Flip the salmon halfway through.
Forming the Pellicle
2-3 hoursRinse the salmon, pat dry, and place uncovered on a rack in the refrigerator or a cool, airy location. Wait until a sticky-shiny surface (pellicle) has formed, which better absorbs the smoke.
Cold Smoking
8-10 hoursMix alder wood chips with a few apple wood chips and keep the smoker at 15–20 °C. Smoke the salmon for 8–10 hours while continuously monitoring the temperature. After smoking, allow to rest in the refrigerator for 12 hours.
Pro Tip
Use high-quality loose Earl Grey tea and grind it fresh in a spice grinder to optimally preserve the volatile bergamot aromas. A drop of bergamot oil (food grade) in the curing mixture further enhances the tea aroma.
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