Blas Y Tir - The home of welsh produce - Our Recipes

Hot Lapsang Souchong Smoked Salmon, Blas y Tir Baby Potatoes and Spring Green Salad

This delicious dish comes from professional chef and ‘Great British Chefs’ favourite, Graham Campbell. He adds a distinctive flavour to the salmon by using fragrant lapsang souchang tea leaves, which compliments the nutty flavour of the Pembroekshire Earlies and the vibrant spring green salad. This simple technique is a great introduction to home smoking, and well worth trying in your own kitchen!

“Despite being young, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro”,¬†Great British Chefs.

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  • 1 hour 10 minutes
  • Serves 4


  • 4 Wild Salmon Fillets, each weighing 200g
  • 50g Lapsang Souchong Tea Leaves (which can be purchased online, or you can purchase the tea bags in any large supermarkets, although the flavour will not be as good)

For the Salad:

  • 400g Blas y Tir Baby Potatoes
  • 100g of green beans, topped and tailed
  • 1 spring green
  • 10g of Coriander
  • 10g of Dill
  • 1/2 bunch of Spring Onions

For the dressing:

  • 25g of Lemon Juice
  • 3g of Salt
  • 1/2 tsp Dijon Mustard
  • 100ml of Olive Oil


  1. For the salmon, place the tea on a smoking tray, or a metal baking tray, and sit the salmon on a rack over it. Cover with tin foil and smoke the salmon slowly for between 30-45 minutes on the stove top, before leaving to cool slightly.
  2. For the potato salad, place the new potatoes in a pan of cold salted water and bring to the boil.
  3. Simmer until cooked through, about 20-30 minutes. Once cooked, remove from the water and leave to cool slightly before slicing the potatoes.
  4. Blanch the green beans in boiling salted water for about 3-5 minutes. Once cooked, remove from the water and leave to cool slightly.
  5. Remove the core of the spring greens and wash the leaves. Pat dry and shred up finely, pick up the coriander leaves and dill fronds. Finely slice the spring onions.
  6. Mix all of the salad ingredients together, including the sliced potatoes.
  7. For the dressing, place the lemon juice, salt and dijon mustard in a mixing bowl and whisk in with olive oil gradually
  8. To plate, dress the spring green and potato mix and leave for 2-3 minutes to soak up the dressing.
  9. Place the mix on the plate and gently place the salmon on top. Spoon over some more dressing and serve with a sprig of dill to garnish.


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