Tea-smoked salmon with horseradish dressing

This tea-smoked salmon is ideal for Easter entertaining. It looks elegant on the table, has a rich and smoky kick and can be prepped ahead so you're not stuck in the kitchen when guests arrive.

The process starts with a quick cure to season the salmon and draw out moisture. You'll need to build time for this into your cooking schedule. Don’t skip this step, as it deepens the flavor and helps the fish firm up. The smokey notes come from a mix of rice, sugar and Earl Grey tea leaves, which together are subtly aromatic.

Make sure the pan is tightly sealed to trap the smoke properly. Once the smoke is going, move the salmon to a hot oven so it cooks evenly and stays moist. The horseradish dressing adds a cool sharpness that balances the richness of the fish. Serve warm or at room temperature; it’s a stunning centerpiece for an Easter menu that tastes as good as it looks.

Ingredients

• Serves 6
• For the salmon
• 3 tablespoons sea salt
• 2 tablespoons chopped dill
• 4 tablespoons demerara sugar (or light brown sugar)
• 6 salmon fillets (about 5–5.5 oz each)
• 6 tablespoons uncooked white rice
• 2 tablespoons Earl Grey tea leaves (or contents of 2 tea bags)
• Sliced spring onions, for serving
• For the dressing
• 1 cup crème fraîche
• 2 tablespoons chives, finely chopped
• 2 tablespoons horseradish sauce
• Squeeze of lemon juice
• Salt and freshly ground black pepper
  

The Homes & Gardens method

1. Cure the salmon. In a bowl, mix the sea salt, dill, and 2 tablespoons of the sugar. Rub the mixture over the salmon fillets and place them on a tray. Cover and refrigerate for one hour.

2. Make the dressing. In a bowl, stir together the crème fraîche, chives, horseradish sauce, lemon juice, salt, and pepper. Chill until ready to serve.

3. Preheat the oven to 430°F.

4. To prepare the smoking setup, rinse the cured salmon under cold water and pat dry with paper towels. Line a large roasting pan with foil (we like this Caraway roasting pan with rack from Amazon – it's good-looking enough to go from oven to table). Combine the remaining 2 tablespoons of sugar, rice, and tea leaves, and spread this mixture in the bottom. Place a wire rack over the rice mixture.

5. Next, smoke and roast the salmon. Place the salmon fillets skin-side down on the wire rack. Cover the pan tightly with foil, leaving one corner slightly open. Place over high heat on the stovetop.

6. When smoke starts to escape from the open corner, seal the foil completely to trap the smoke. Keep on the stovetop for one minute, then transfer to the oven. Bake for 10 minutes.

7. Remove from the oven and let rest for two minutes before carefully uncovering. The salmon is ready when it flakes easily with a fork. If it needs more time, return to the oven uncovered for another two minutes.

8. Scatter the salmon with sliced scallions and serve with the horseradish dressing on the side.

This is delicious served with crisp greens or new potatoes (our potato, pea and chorizo warm salad goes beautifully, as does our grilled asparagus with pickled red onion). The tea-smoking offers an elegant twist on a classic spring dish.