Dilmah Seven Star Tea

Lime and orange infused line-caught snapper on thyme and lemon short bread

Food : Appetisers

Lime and orange infused line-caught snapper on thyme and lemon short bread


Thyme tip and lemon savoury shortbread
  • 210g flour
  • 1/4 tsp salt
  • 1 tbsp grated lemon zest
  • 1 1/2 tbsp thyme tip
  • 120g unsalted butter at room temperature
  • 1 large egg, beaten
  • 2 large egg yolks
  • 1 tbsp coarse sea salt
Lime and orange tea-cured snapper
  • 10g lime and orange tea
  • 2 fresh orange zest
  • 2 fresh lime zest
  • 1/4 cup finely chopped red bell pepper
  • 2 tbsp chopped coriander
  • 1 tsp minced garlic
  • 1/2 tsp chopped dill
  • 1 snapper
  • 100g salt
  • 100g sugar


Thyme tip and lemon savoury shortbread 
  • Stir together the flour, salt, lemon zest and thyme.
  • Rub in the butter with your fingertips to form a breadcrumb-like consistency.
  • Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
  • Knead a couple of times then wrap and place in the fridge for 1/2 hour.
  • Unwrap and roll out until 1/2 inch thick. Cut into whatever shape you wish — the traditional is strips.
  • Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with sea salt.
  • Place in a preheated oven at 180°C until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
Lime and orange tea-cured snapper 
  • Combine the vodka, orange juice, lime juice, bell pepper, onions, cilantro, garlic and pepper in a bowl
  • Fold the fish and salt into the vodka cure 10–15 minutes before serving
  • Divide the fish and any juices among 4–6 decorative bowls or glasses and serve immediately 

Created by : Volker Marecek