Dilmah Seven Star TeaDilmah Seven Star Tea

Oolong cured salmon with crustacean foam

Food : Appetisers

Oolong cured salmon with crustacean foam

Ingredients

  • 10 gm Dilmah The First Ceylon Oolong
  • 150 gm salmon
  • 100 gm brown sugar
  • 2 gm dill
  • 50 gm salt, pepper
  • 1 pc lemon juice
  • 1 pc lemon zest
  • 10 gm black pepper
  • 20 ml crustacean consomm√©
  • 20 ml cream
  • 2 gm gelatine
  • 2 gm ginger pickle
  • 50 gm tea flavoured sponge cake
  • 1 gm cress

Method

  • Use Ceylon Oolong tea, brown sugar, dill, lemon zest, lemon juice, salt and pepper marinated to salmon about 3 hour.
  • Crustacean consomm√© add to cream and gelatine makes the foam.
  • Layer salmon, ginger pickle and crustacean foam on the plate.

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series The First Ceylon Oolong

Created by : Cheung Kit Ting, Chiki