Rose and Hibiscus-cured salmon

Rose and Hibiscus-cured salmon

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Real High Tea Australia Volume 2
  • Activities Name
    Real High Tea

Ingredients

Tea-cured salmon
  • 400g salmon
  • 200g salt
  • 200g sugar
  • 12g Dilmah Infusions Rosehip & Hibiscus
  • 50ml beetroot juice
  • 1 orange peel
  • 2 star anise
  • 1/2 bunch coriander
Pea purée
  • 200g peas
  • 80ml cream
  • 5 mint leaves
  • 6g salt
Croute
  • 4 slices white bread
  • 80ml ghee
  • 6g Dilmah Infusions Rosehip & Hibiscus
Quail yolk
  • 8 quail eggs
  • 200ml oil

Methods and Directions

Tea-cured salmon?
  • Mix all ingredients.
  • Place small amount in bottom of a container.
  • Place salmon on top and pack the remaining mix on top to cover.
Pea purée
  • Blanch peas in boiling water.
  • Purée with cream mint and salt.
Croute
  • Melt and infuse ghee and tea.
  • Brush mixture on the bread and bake at 170°C.
Quail yolk
  • Carefully place yolk in oil bath at 40°C for 8 minutes

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