Jasmine Tea cured gravlax

gravlaxMain 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

  1. In a large bowl, combine the brown sugar and salt. Spread a large piece of plastic wrap on work surface.
  2. 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.
  3. Squeeze the lemon over the skinless side, then spread black pepper and garlic over evenly. Sprinkle on the dill and the tea.
  4. Spread the remaining 2/3 of the salt-sugar mixture over the tea leaves.
  5. 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.
  6. After 24 hours, unwrap and check for doneness – it should be firm and translucent, similar to smoked salmon.

 

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