Tea-smoked salmon with tagliatelle and a vanilla sauce

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.