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Tea-Smoked Salmon

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1 cup (200g) long-grain rice

¼ cup earl grey tea leaves

1 cup (220g) Demerara sugar+

butter, for greasing

2 x 250g fillets salmon, skin on, trimmed and pin-boned

⅔ cups micro salad leaves++

olive oil and white balsamic vinegar, for drizzling

1 teaspoon earl grey tea leaves

2 tablespoons sea salt flakes

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