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Smoky Lapsang Souchong Tea Cured Salmon
Course:
Lunch, Main Course, Snack
Cuisine:
Asian Inspired, International
Keyword:
cured salmon, lapsang soucong, smoky, tea
Servings:
6
people
Author:
Steve Paris
There is something sensual about the taste and texture of cured salmon. Smoky lapsang souchong tea lifts this cured salmon to new heights, a little like smoked salmon but so much more.
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Ingredients
750
g
sashimi grade salmon fillet
skin on
100
g
brown sugar
100
g
salt
50
g
lapsang souchong tea
grated rind of a lime or lemon
1
tsp
freshly ground pepper
for the cure
1
Tbsp
freshly ground pepper
to sprinkle on the cured salmon
Instructions
Combine the sugar, salt, tea, grated rind, and 1 tsp pepper in a bowl.
lay some plastic wrap on to a flat surface.
Spread some of the curing mix on to plastic wrap. Add the salmon fillet, skin side down.
Top the fillet with the remaining curing mix.
Seal in the plastic wrap.
Place wrap in a high sided tray and add another tray on top. Weigh with a couple of cans of something.
Refrigerate for 36 hours, turning every 8 or so.
Wash off the cure and dry with paper towels.
Sprinkle with freshly ground pepper.
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