4 – 200g fillets of salmon bones removed and skin on
6 tablespoons Demerara sugar
4 tablespoons jasmine tea
100g jasmine rice
1 cos lettuce – washed and chopped
1 bunch of asparagus – blanched into hot water with salt for 1 min then put into an ice bath
4 eggs soft boiled for 5 minutes
2 continental cucumbers –peeled and cut into battens
2 teaspoons of sea salt
½ bunch of dill – finely chopped
50g white wine vinegar
2 teaspoons hot English mustard
150g whole egg mayonnaise
½ a bunch of dill – finely chopped
Zest of ½ a lemon
Juice of ½ a lemon
Salt & pepper
Put the cucumbers in a colander with the salt and leave for 20 mins. Wash the salt off the cucumbers thoroughly. Do this 3-4 times, drain and set aside. Mix the vinegar, sugar, mustard and the dill in a bowl till the sugar has dissolved. Add the cucumber and put in the fridge for at least 1 hour to marinate.
Stir all the tea smoke mix together and place it evenly on kitchen foil that has been moulded to the bottom of a wok. Lightly oil a rack that fits in the wok and place the salmon skin side up onto it. Then turn to medium high and when the smoke starts, cover and smoke for 8 to 10 mins. The time depends on how you like your salmon cooked.
To serve mix the salad and asparagus with 3 to 4 tablespoons of the dressing. Then remove the skin of the salmon, which peels off easily, and place on top with a poached egg. Serve with a little of the pickles.