Tea Smoked Salmon

• 1 kg fresh salmon or 1 kg sea trout, in fillets or steaks,boned but skin on
• 14 cup brown sugar
• 14 cup white wine vinegar
• 12 cup water
• 1 teaspoon dried dill leaves or 14 teaspoon dill seed
• 1 teaspoon black pepper, ground in mortar and pestle with
• 2 dried kaffir lime leaves or 1 finely sliced fresh kaffir lime leaf
• 1 teaspoon sea salt
• 2 cups rice, any kind.
• 1 cup brown sugar
• 1 cup tea leaves (Earl Gray, Formosa, Green tea or whatever you have)

1. Mix sugar, vinegar, water, dill, pepper and lime leaves and pour over fish, sprinkle with sea salt.
2. Cover and leave to stand for at least 3 hours in refrigerator, preferably overnight.
3. Line wok with foil to prevent smoking material from sticking.
4. Bring to highest heat and add the smoke ingredients and allow to really heat up until smoking.
5. Place a rack over the smoke.
6. Remove fish from marinade, wipe and lay on rack.
7. Cover with lid and seal as tightly as you can.
8. Smoke for 3 5 hours depending on thickness of fish and regulating heat if necessary but maintaining a good flow of smoke.
9. Allow fish to cool down with the wok.

salmon, brown sugar, white wine vinegar, water, dill, black pepper, lime, salt, rice, brown sugar, tea leaves

Taken from www.food.com/recipe/tea-smoked-salmon-104938 (may not work)