Salmon smoked in tea today, on the BBQ.
One side of salmon. Cover with a mix of 1 cup salt, 1 cup sugar, leave overnight in fridge. The mix will draw a lot of water out of the salmon.
Get rid of the salty sugary gunge, rinse the salmon and dry.
Then make the "smoker". Old baking tray with a couple of tablespoonfuls of lapsing souchong tea spread out on the bottom (or in my case, the contents of a dozen tea bags!).
On top of that a metal rack, then the salmon. Build a sealed "tent" over it with foil.
Slap it on a hot BBQ, to let the tea leaves char and smoke the salmon. Takes about 15 mins.
Make up some ginger butter - grate some fresh ginger, mash into some unsalted butter with a little sea salt.
Serve with crusty bread, buttered with the ginger butter.