Ingredients

55g demerara sugar

55g long grain rice

5g lapsang souchong tea

5g orange pekoe

4 salmon fillets - skin on or 10 scallops

20g salt

freshly ground black pepper

olive oil

Method

1. Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep roasting tray with silver foil and pour in the mixture.

2. Cover with another layer of foil and then place onto the stovetop to heat up. Then, once smoking a little, add the salmon or scallops on top of the tin foil.

3. Drizzle with a little olive oil,

making sure the fish or scallops sit in

the tin foil and don’t leak out underneath.

4. Season with salt and pepper before

covering with a tight fitting lid or tin foil and leave to smoke on the stovetop on a moderate heat for 15-20 minutes.

5. Take the salmon or scallops out of the home made smoker and discard the ash. (Pour a little water over them before placing in the garden.)

6. Chill salmon or scallops and you are ready to create a masterpiece.

NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.