Smoky Lapsang Souchong Tea Cured Salmon10th December 2018
This very simple and delicate, smoky salmon only takes 10 minutes to prepare and 8 hours to cure. The Lapsang souchong tea leaves provide the smoky flavour.
[ How is Lapsang souchong tea made? Black tea leaves of Camellia sinensis are traditionally smoke-dried over pinewood fires, imparting a distinctive flavour of smoky pine. At Ovvio we have sourced a Lapsang souchong tea from Tongmu village on the Wuyi Mountain in China ]
3 tablespoons Ovvio Lapsang Souchong Tea
¼ cup ground Himalayan or Celtic sea salt
3 tablespoons granulated sugar
One 550-600gm wild sock eye salmon piece center-cut, skin-on salmon, pin bones removed
1. Cure the salmon: To a spice grinder or coffee mill, add the Lapsang souchong tea with salt and sugar and pulverize until very fine. If you don’t have a grinder add all the ingredients to a mortar & pestle. Pour half of the tea cure into an 20cm container. Set the salmon on top, skin side down. Pour the remaining tea cure over the salmon and pat lightly to evenly coat the surface. Cover the container and refrigerate for at least 8 hours and up to 12 hours.
2. Remove the salmon from the refrigerator and rinse it under cold water, letting the water remove the excess tea cure (don’t rub the salmon to remove the cure). Blot the salmon dry with paper towels and set it on a cutting board.
3. Use a very sharp knife to slice the salmon paper-thin on a bias and against the grain. Arrange on a platter and serve with a herby, potato salad and crusty bread. Yum!