Mystery Box Recipe: Rooibos Smoked Salmon

As the official hospitality sponsor of MasterChef South Africa, we’re taking part in Mystery Box Dinners happening at selected restaurants across the group (psssst! You could stand a chance to win luxurious accommodation for two at Beverly Hills for 5 nights!).  I’ve managed to get my hands on some of the recipes that’ll be used across the country and I know that some of you, like me, want to be adventurous in the kitchen.

This week’s recipe is something a bit different.  Mystery Box Recipe: Rooibos Smoked Salmon.

Photo credit: Nick Voutsas

Photo credit: Nick Voutsas

Box Ingredients:

  • 220 g salmon
  • 1/4 cup wood chips
  • 2 x rooibos tea bags
  • 3 x medium potatoes
  • 20 g baby spinach
  • 50 g brown sugar
  • 1 x whole lemon

Common Ingredients:

  • 30 m olive oil
  • coarse salt
  • fine salt
  • black pepper


  1.  Peel the potatoes and boil in hot salted water until soft.
  2. Drain the potatoes and place back on the hot plate.
  3. Mash with a potato masher until smooth and season with some cream, butter and salt and pepper.
  4. Mix the sugar, wood chips and the contents of the tea bags together.
  5. Place in an oven proof dish with a wire rack over it.
  6. Place the salmon on the rack, skin side up, season and cover with tin foil.
  7. Place on a hot oven for aprox.10 min. until medium rare.
  8. Clean the baby spinach leaves.
  9. Remove the rind from the lemon and add the juice to the rind.

Cooking & Plating:

  1. In small pan add the butter, lemon rind & lemon juice, salt and pepper and melt gently.
  2. Place a spoon of creamed potato in the middle of the plate,
  3.  Add the salmon to the side skin side on the potato.
  4. Place baby spinach in a bowl, drizzle some olive oil, salt and pepper over and mix through.
  5. Place some spinach on the salmon.
  6. Spoon the butter over the spinach on the fish and round the plate.
  7. Serve and enjoy
Photo credit: Nick Voutsas

Photo credit: Nick Voutsas

Duane Riley

Duane Riley, associate at Billy Gallagher and Associates and part-time MC (No Hammer time here) is the right-hand-man to world renowned chef Dr. Billy Gallagher (former Food and Beverage Director of Southern Sun Hotels). It is with pride that Duane was an integral part of the Tsogo Sun MasterChef Mystery Box promotion in compiling the ingredients, recipes and overseeing the photography of the weekly Tsogo Sun MysteryBox Challenge. Duane is excited to return to his print and publishing roots with Billy Gallagher’s newest venture The Culinary artist magazine (culinaryartist.co.za), where he can use his knowledge of F&B coupled with his background both informative and creative.


  • phumelele

    Written on August 28, 2013

    oh yum! I wouldn’t mind having that meal.

  • nasika baijnath

    Written on August 28, 2013

    i would love to try this out . sensory experience, awesome new flavours

  • Matshidiso

    Written on August 28, 2013

    Yummy.. i wouldn’t mind having that. Where can I get fresh salmon in joburg? How can we get your recipes on PDF so I can save them as a folder.

  • Losh k

    Written on August 29, 2013

    I’m a total Salmon Fan & I’m a Rooibos gal…. Quite an interesting Combination…would try this and see how it turns out…hmmm

  • jasmita

    Written on September 2, 2013

    i’m a vegetarian so can’t comment on the meat aspect but have to say rooibos tea in a meal sounds delish:)!