GREEN TEA WITH JASMINE FLOWERS MARINATED SALMON, POTATOES ESPUMA AND BLACK CAVIAR

Methods and Directions

• Mix the tea, salt and sugar in a small bowl. Line a large, non-reactive casserole dish or baking pan with plastic wrap.
• Pat the salmon fillet dry and lay it skin-side down in the pan.
• Sprinkle the tea-salt-sugar cure mix over the salmon and coat evenly.
• Fold the edges of the plastic wrap over the salmon to wrap tightly.
• Use something heavy to weigh the salmon down.
• Refrigerate for 3 days. You must allow up to three days for curing.
• Remove the salmon from the refrigerator and use cold water to rinse off the cure mixture.
• Pat the salmon dry with paper towels, then place skin side-down on a cutting board. With a sharp knife, slice the salmon diagonally off the skin.
• The sliced salmon will keep for about a week in a refrigerator.
• Layer the slices on sheets of wax paper and store wrapped in plastic.

• Boil the potatoes until soft, then peel and press through a potato ricer.
• Mix with butter, cream, milk, salt, pepper and ground nutmeg, stirring constantly.