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Tea Smoked Salmon Recipe with Redmart Ingredients 

ieatishootipost
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Tea-smoking is really not as difficult and messy as it sounds. When used on a produce like Salmon which is rich in Omega oils and loved by almost everybody, this is a recipe you want to master and bring on whenever you have guests over that you want to impress.
Read the recipe writeup and ingredients list here: bit.ly/ieatsmo...
0:44 Curing the Salmon
1:50 Preparing Salmon after curing
2:48 Preparing the tea smoke
3:50 Smoking the Salmon
5:03 Tasting
5:22 Serving with cheese, cracker and wine
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Disclosure: this video is made in collaboration with Redmart.

Опубликовано:

 

8 сен 2024

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Комментарии : 17   
@MrAhgohgoh
@MrAhgohgoh 3 года назад
Thank you doctor for curing the salmon
@klieglite
@klieglite 3 года назад
This is a great video, thank you. i do this a lot with mackerel, trout, sea bass, and cooked meat too. no faff food!
@EcoChaTeas
@EcoChaTeas 4 года назад
Great idea for using tea! Now we need to whip up a batch of smoked salmon using this!
@bamh1re318
@bamh1re318 Год назад
thanks for sharing. I have to try this!!!
@ieatishootipost
@ieatishootipost Год назад
Hope you like it!
@emahster
@emahster 4 года назад
That looks so yummy! Need to go smoke some salmon now!
@ieatishootipost
@ieatishootipost 4 года назад
Let us know how it goes!
@rgogo4506
@rgogo4506 3 года назад
Why need the rice? What is it for? Is a specific smell or a reaction it suppose to give?
@ieatishootipost
@ieatishootipost 3 года назад
I think it is to help to separate the sugar crystals which would otherwise clump up easily.
@lacasadetoishi
@lacasadetoishi 4 года назад
Do you need to use sashimi-grade salmon, or will the curing and smoking already kill the possible bacteria left in the fish?
@ieatishootipost
@ieatishootipost 4 года назад
No need because you are cooking it.
@shenshifa
@shenshifa 3 года назад
Hi Dr Leslie, I tried this same method but my salmon turned out having many white spots (suspect it’s water spots) instead of the nice golden brown that u have.. is it because I didn’t dry the salmon enough after curing? Hope to hear from you.. thanks!
@ieatishootipost
@ieatishootipost 3 года назад
Hi, those spots are caused by the protein being squeezed out of the flesh of the salmon. Try smoking at a lower temperature and for longer to get that golden brown hue.
@shenshifa
@shenshifa 3 года назад
@@ieatishootipost thanks will give it a try!
@dovebaby18
@dovebaby18 2 года назад
Hi, must the salmon be sashimi grade? or juz normal salmon?
@ieatishootipost
@ieatishootipost 2 года назад
Normal salmon is fine
@prettycatmint4514
@prettycatmint4514 4 года назад
As I don't like salmon, what other fish will be good with this smoking technique?
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