Tea Smoked Salmon Recipe | Seafood Recipes

With Quails Egg , White Asparagus & Striped Beet Salad Salt Spring Chevre Dressing

Cut salmon into strips,twist into pinwheel shape and skewer with bamboo
Place tea into foil lined cast iron pan, lay salmon onto a cooling rack
Heat over medium high until it begins to smoke cover with foil
Remove from heat and let smolder
Blanch asparagus in salted water until tender remove and cool
Blanch beets in acidulated water until cooked through
Whisk chevre with a teaspoon of white wine vinegar and water to lighten
Sear quails eggs in non stick frying pan until just cooked
To Serve: Cut asparagus in half, cut beets into _ place into stainless steel bowl
Add Aldergrove greens, basil oil sea salt and cracked pepper to taste
Toss and place asparagus onto plate, stacked like a log house.
Place _ beets around asparagus, compose greens into nice bouquets
Place on top of asparagus, make sure salmon is cooked through
Lean against asparagus, and place quails egg on top of salmon
Drizzle chevre dressing in criscross pattern around prestation
Serve & Bon Appetit
Try with a chilled glass of sauvignon blanc like Oyster Bay

Tea Smoked Salmon