Dinner Party this Saturday, April 2.
Have decided to tea-smoke salmon. Partly because I have been dying to try it for years. And partly because saying to my guests, “Oh, the salmon? I just tea-smoked it.” seems so satisfying. Even as I say it to myself in my head it sounds good. I imagine myself replying, “My you’re a talented cook!” Then I wink at myself, “Also, your hair has great volume!”
Anyway, the recipe is from Skye Gyngell’s first cookbook “A Year in my Kitchen”. And tea smoking is a technique the chef likes to use for oily fish (like trout, mackerel or wild salmon). Essentially you need a baking vessel with a lid, a cooling rack, some ramekins (to balance the rack on) and a few tinfoil cups to put the tea –which you mix with sugar– in. Then you place your fish on the rack, tea underneath, cover the fish and heat the whole thing over med-high on top of the stove, over two burners.
Not so hard, right? But wait…more than once the words “extractor fan” are mentioned in this process. I have no stove hood, no extractor fan but I do have a fire extinguisher in the kitchen, though I am not sure how that helps me if I’m dying of smoke inhalation. At least when the firemen check the house they’ll be able to say, “yep, she had a fire extinguisher, too bad there wasn’t a fire–also, the salmon’s ready.”
Ah well, I’m being pessimistic, I can’t say for sure there won’t be a fire.
I’ll keep you posted. I’m going to smoke the salmon Friday. That way the dinner guests can make other plans if things should go awry. No one can say I’m not a thoughtful hostess.