Salmon in pita

Methods and Directions

• Boil water and add in the lemon tea.
• Steep for 6 minutes and remove the tea bags. Stir in the sugar and cool.
• Add in the agar, let it warm for 30 minutes, stirring once in a while. Cool in fridge.
• Use a thermomix, blend till gel-like.

• Clean the skin of the salmon. Put on silicon paper and dehydrate for 6 hours.
• Deep fry at 180°C. Store in air-tight container. Use when needed.

• Mix all together

• Put the salmon tartare at the bottom of the pita. Top with lemon tea jam. Garnish with daikon and shiso cress, romaine hearts, cucumber and deep fried salmon skin.