Tea Smoked Salmon

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With Quail’s Egg , White Asparagus & Striped Beet Salad Salt Spring Chevre Dressing

Yield: 4 people



  • 8 ounces Fresh wild spring salmon
  • 12 pc. White asparagus
  • 4 striped beets
  • 200 g Aldergrove greens
  • 100 g Salt spring Island Chevre
  • basil oil(optional)
  • sea salt & fresh ground pepper
  • 4 Quail’s eggs
  • 100 g 900 West’s B.C. Forest tea blend


  1. Cut salmon into strips,twist into pinwheel shape and skewer with bamboo
  2. Place tea into foil lined cast iron pan, lay salmon onto a cooling rack
  3. Heat over medium high until it begins to smoke cover with foil
  4. Remove from heat and let smolder
  5. Blanch asparagus in salted water until tender remove and cool
  6. Blanch beets in acidulated water until cooked through
  7. Whisk chevre with a teaspoon of white wine vinegar and water to lighten
  8. Sear quails eggs in non stick frying pan until just cooked
  9. To Serve: Cut asparagus in half, cut beets into _ place into stainless steel bowl
  10. Add Aldergrove greens, basil oil sea salt and cracked pepper to taste
  11. Toss and place asparagus onto plate, stacked like a log house.
  12. Place _ beets around asparagus, compose greens into nice bouquets
  13. Place on top of asparagus, make sure salmon is cooked through
  14. Lean against asparagus, and place quails egg on top of salmon
  15. Drizzle chevre dressing in criscross pattern around prestation
  16. Serve & Bon Appetit
  17. Try with a chilled glass of sauvignon blanc like Oyster Bay