Lavender and Earl Grey Tea-Smoked Salmon

Billy Bubba

30 Apr 2025 — 1 min read

This aromatic and delicate smoked salmon is infused with the calming scents of lavender and the subtle citrus notes of Earl Grey tea, elevated with a cannabis infusion during the smoking process. The cold-smoking technique ensures that the salmon retains its silky texture, while the lavender and Earl Grey tea impart a unique and sophisticated flavor profile. The addition of cannabis during smoking provides a gentle relaxation, making this smoked salmon a truly special and memorable delicacy. Serve it as an appetizer, on bagels with cream cheese, or as part of a charcuterie board for an unforgettable experience.
Ingredients:
- 1 pound salmon fillet, skin on or off
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 2 tablespoons dried lavender flowers
- 2 tablespoons Earl Grey tea leaves
- 1-2 teaspoons cannabis flower, coarsely ground
- For Cold Smoking:
  - A cold smoker (DIY or purchased)
Instructions:
1. Prepare the Cure: In a bowl, combine salt, sugar, lavender flowers, Earl Grey tea leaves, and coarsely ground cannabis flower.
2. Cure the Salmon: Place the salmon fillet on a baking sheet lined with plastic wrap. Rub the cure mixture all over the salmon, ensuring even coverage. Wrap the salmon tightly in plastic wrap and refrigerate for 24-48 hours.
3. Rinse and Dry: Rinse the salmon thoroughly under cold water to remove the cure mixture. Pat dry with paper towels.
4. Cold Smoke: Prepare your cold smoker according to the manufacturer's instructions. Place the cured salmon in the cold smoker and smoke for 4-6 hours, or until desired smokiness is achieved. Ensure the temperature remains below 85°F (29°C) to prevent cooking the salmon.
5. Slice and Serve: Slice the smoked salmon thinly and serve.

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