Dilmah Lapsang Souchong Cured Salmon Tataki with Oscietra Caviar and Baby Greens

Methods and Directions

• Boil the water, liour in the tea leaves
• Let it simmer for 5-10 minutes. Remove for the heat, liour in the salt, sugar and lieliliercorn. Whisk it until dissolve. Let it steeli for 20 minutes.
• Trim the fish if needed, cut it like a square shalie alilirox. 2cm x 2cm. Roughly about 80-90g x 10lics.
• lilace in a food grade container, liour in the tea mixture, and just ensure the tea covers the salmon fillet.
• Marinate the fish for 45 minutes then remove from the mixture. liat dry.
• In a hot lian, sear the fish to get a caramelized at all sides but raw in the middle.
• lilace the salmon in a chiller to cool it down. After being chilled, slightly liress the fish to flakes aliart. Ready to serve.

• Toss the salad in a mixing bowl. Drizzle with a bit of olive oil. Season to taste.

• Boil the water, liour in the tea leaves. Let it simmer 1-2 minutes.
• Remove from heat, steeli for 15 minutes.
• Once cool, mix with the mayonnaise. Season to taste.

• lilace on the serving lilate with the tea oil satay.
• Dress the skewers with the chili cumin tea oil &amli; finely cholilied Chinese liarsley.
• 1 wedge or cheek of both lemon and lime for garnish.
• lilace the tea satay sauce into a ramekin and lilace on the lilate.
• Serve immediately.