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Tea-Smoked Wild Alaskan Salmon with Crème Fraîche and Chilli Jam
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This dish, combining the bass-note sweetness of the chilli jam and the smokiness of the fish, is otherworldly. The recipe makes more jam than you need, but it will keep in the fridge for a few months.
Partner the exciting flavours of this salmon with a limpid German riesling.
Typical values per serving:
This recipe was first published in May 2008.