Oolong cured salmon with crustacean foam
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Wong Ka Yi, Kaka
Cheung Kit Ting, Chiki
Roll out the red carpet and get ready for some real glamour, especially if you want to try their Afternoon Tea at the Hollywood-themed Disney’s Hollywood Hotel in Hong Kong. Enjoy spacious rooms, pose against classic cars and stroll through the grand gardens. Represented by Cheung Kit Ting, Chiki & Wong Ka Yi, Kaka
- Sub Category Name
Food
Savory
- Recipe Source Name
Real High Tea at Home Recipes
Used Teas
Ingredients
- 10 gm Dilmah The First Ceylon Oolong
- 150 gm salmon
- 100 gm brown sugar
- 2 gm dill
- 50 gm salt, pepper
- 1 pc lemon juice
- 1 pc lemon zest
- 10 gm black pepper
- 20 ml crustacean consommé
- 20 ml cream
- 2 gm gelatine
- 2 gm ginger pickle
- 50 gm tea flavoured sponge cake
- 1 gm cress
Methods and Directions
- Use Ceylon Oolong tea, brown sugar, dill, lemon zest, lemon juice, salt and pepper marinated to salmon about 3 hour.
- Crustacean consommé add to cream and gelatine makes the foam.
- Layer salmon, ginger pickle and crustacean foam on the plate.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 19/04/2024
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