Tea-smoked salmon, potato scones and caper butter recipe
 If you're up for a bit of home smoking, you can do it in a wok over jasmine rice and tea, but have that extractor fan on high! Served with pan-fried potato scones and caper butter, this would make a special dinner for two. 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked2 tbsp jasmine tea 1 tsp caster sugar 50g/1¾oz sea salt 50g/1¾oz demerara sugar 400g/14oz piece sustainably-farmed salmon 150g/5½oz jasmine rice, uncooked 2 tbsp jasmine tea 1 tsp caster sugar 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed150g/5½oz plain flour¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying½ tsp salt, plus extra if needed 500g/1lb 2oz mashed potato 80g/2¾oz gruyère, grated 1 tsp freshly ground black pepper, plus extra if needed 150g/5½oz plain flour ¼ tsp baking powder 40g/1½oz unsalted butter, plus 50g/1¾oz for frying ½ tsp salt, plus extra if needed 150g/5½oz unsalted butter, softened1 lemon, zest only2 tbsp baby capers, roughly chopped1–2 tbsp snipped fresh chives 150g/5½oz unsalted butter, softened 1 lemon, zest only 2 tbsp baby capers, roughly chopped 1–2 tbsp snipped fresh chives handful small watercress leaves1 lemon, cut into wedges50g/1¾oz large caperberries handful small watercress leaves 1 lemon, cut into wedges 50g/1¾oz large caperberries Method To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones.Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp.To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. To make the salmon, mix the sea salt and demerara sugar together and spread all over the salmon. Leave to cure for 40 minutes, then wash off the salt and sugar and pat dry. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. Cover the base of a lidded wok with three sheets of kitchen foil and add the rice, tea and caster sugar. Put the pan over a high heat until the rice and sugar begin to smoke (this will generate a lot of smoke, so ensure you have a lot of ventilation). Place a rack over the smoking rice and place the salmon on rack. Smoke, covered, for 5–8 minutes and then turn off the heat. Leave covered for another 5 minutes. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. To make the scones, rub the butter into the flour in a bowl until it has the consistency of fine breadcrumbs. Mix the remaining scone ingredients and season with more salt and pepper. Form into 8 round patties, about the size of scones. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. Heat the butter in a frying pan over a medium heat and fry the scones for 2–3 minutes on both sides until crisp. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To make the caper butter, mix all of the ingredients together in a bowl. Any leftover butter can be frozen or kept in the fridge for a few days. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve. To serve, butter the scones with the caper butter. Flake the salmon into large chunks over the scones. Garnish with the watercress, lemon wedges and caperberries and serve.