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

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

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  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Shangri-la Tea Cuisine
  • Activities Name
    Real High Tea

Ingredients

  • 1 litre Water
  • 8 tbsp Dilmah Lapsang Suchong Tea
  • 50gm Sugar
  • 70gm Salt
  • 1 tbsp Black peppercorn
  • 900gm Norwegian salmon (skinless, boneless)
For the salad
  • 30gm Caviar Oscietra
  • 300gm Baby carrot (peeled, thinly sliced)
  • 50pcs Kyuri (sliced round)
  • 200gm Yellow frisee
  • 30pcs Sundried cherry tomato
  • 10gm Chervil / micro green (to garnish)
  • To taste Salt & pepper
  • Olive oil
For the creamy tea dressing
  • 4 tsp Dilmah Lapsang Suchong Tea
  • 160gm Water
  • 100gm Mayonnaise
  • To taste Salt & pepper

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.
For the salad
  • Toss the salad in a mixing bowl. Drizzle with a bit of olive oil. Season to taste.
For the creamy tea dressing
  • 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.
Assembly / Finishing
  • 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.

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