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TEA-SMOKED SALMON WITH TAGLIATELLE AND A VANILLA SAUCE

  • Timer
    Cook 40 min
  • Chart 696.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Split the vanilla pods lengthways.

For the Salmon

  1. 1 Line a medium-sized wok with 4 sheets of foil, letting it hang over the edges.
  2. 2 Combine the tea, rice, sugar and a splash of water, and spread over the foil to cover the base of the wok.
  3. 3 Place an oiled wire rack or steamer basket in the wok – it should sit about 5cm above the rice and tea mixture.
  4. 4 Brush the fish lightly with oil and place on the rack.
  5. 5 Cover with a lid or foil and sit over a fairly high heat until smoking.
  6. 6 Cook for 8-10 minutes, or until cooked through.
  7. 7 Cook the tagliatelle according to the packet instructions.

For the sauce

  1. 8 Put the stock and vanilla pod in a small pan and simmer for 3 minutes.
  2. 9 Remove from the heat and leave to cool for a few minutes, then discard the vanilla pod.
  3. 10 Whisk in the crème fraîche, season with a little white pepper and set aside.
  4. 11 Drain the tagliatelle and divide among 4 serving plates.
  5. 12 Top with the salmon and spoon over the sauce.
  6. 13 Serve with rocket leaves.
  • Average per serving
  • Calories 696.0kCal
  • Fat32.9g
  • Saturated11.7g
  • Salt1.21g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg