Dilmah Seven Star TeaDilmah Seven Star Tea

GREEN TEA & JASMINE FLOWER CRACKER WITH GRAVLAX SALMON AND KUMBAWA CREAM

Food : Main Courses

GREEN TEA & JASMINE FLOWER CRACKER WITH GRAVLAX SALMON AND KUMBAWA CREAM

Ingredients

  • 80g salmon (2 slices per person)
  • 200g grissini dough
  • 2 tbsp Dilmah Green Tea with Jasmine Flowers
  • 500g rock salt
  • 500g sugar
  • Lime zest
  • Orange zest
  • Tangerine zest
  • 50g crème fraiche
  • 1 Kaffir lime

Method

  • Clean the salmon fillet (skin off).
  • Combine salt, sugar and zest of lime, orange and tangerine.
  • Coat the salmon with the mix and allow marinating in the fridge for 3 hours.
  • Add the tea powder into the grissini dough.
  • Shape the dough and bake it for 10 minutes at 190°C.
  • Add Kaffir lime juice into the crème fraiche.
  • To serve, take 1 cracker. Place a slice of salmon gravlax on the cracker.
  • Make a quenelle of crème fraiche and place on top of the salmon.
  • Top it off with freshly grated zest of a Kaffir lime.
  • You can also add some blood orange caviar for garnish. (optional)

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Green Tea with Jasmine Flowers

Created by : Brouck Jean-Francois