Hot smoked salmon

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the hot smoked salmon

  • 400g/14oz salmon fillet
  • 150g/5½oz rice
  • 150g/5½oz Demerara sugar
  • 50g/1¾oz loose leaf black tea, such as lapsang souchong

For the tart

  • 2 tbsp extra virgin olive oil
  • 2 red peppers, deseeded and cut into strips
  • 1 fennel bulb, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 tsp chopped fresh thyme
  • 1 tbsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 pre-baked savoury pastry shell

For the dressing

  • 1 tsp hot smoked paprika
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 shallot, finely chopped
  • salt and freshly ground black pepper

To serve

  • 4 small Jersey Royal potatoes
  • 3 spears British asparagus