Dilmah Seven Star Tea

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

Food : Appetisers

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

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

Method

  • 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.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Lapsang Souchong