Main ingredients: Gravlax
- 130 gr light brown sugar
- 115 gr kosher salt
- 1 whole side salmon, preferably with skin on
- ½ lemon
- 1/8 tsp ground black pepper
- 1 tsp finely chopped garlic
- 2 tbs coarsely chopped fresh dill
- 20 gr loose leaf jasmine green tea leaves
Procedure: Gravlax
- In a large bowl, combine the brown sugar and salt. Spread a large piece of plastic wrap on work surface.
- Take one third of the sugar-salt mixture and spread it out on the plastic wrap to be roughly the size and shape of the salmon side. Place the salmon on te sugar-salt mixture, skin side down. Check that no bones remain in the salmon.
- Squeeze the lemon over the skinless side, then spread black pepper and garlic over evenly. Sprinkle on the dill and the tea.
- Spread the remaining 2/3 of the salt-sugar mixture over the tea leaves.
- Bring plastic wrap up around the salmon to enclose it very well. Place the wrapped fish in a large pan that can hold the fish laying flat. Place a second pan on top so that it pressed down on the fish. Place a second pan to weight down. Refrigerate. Flip fish over every 12 hours.
- After 24 hours, unwrap and check for doneness – it should be firm and translucent, similar to smoked salmon.
Lapsang Souchong Tea and Parnsip Soup
Tee maustaa myös ruokaa
Black Tea Cupcakes with Lemon Buttercream
Ceylon Tea Soda Bread
Ceylon-pepper Biscuits
