Dilmah Seven Star Tea

Salmon in pita

Food : Appetisers

Salmon in pita


Lemon tea jam
  • 9 Dilmah Lemon tea bags
  • 600ml water
  • 92g sugar
  • 7g agar
Salmon skin
  • 1 salmon skin
Smoked salmon tartare
  • 300g smoked salmon, diced
  • 30ml sour cream
  • 3g dill
  • 10g shallot, finely chopped
  • 1 lemon zest
To assemble
  • Pita bread

MethodLemon tea jam

  • 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.
Salmon skin
  • 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.
Smoked salmon tartare 
  • Mix all together
To assemble 
  • 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.

The range of Dilmah Tea used

  • Dilmah Fun Tea Selection

The variety of Dilmah Tea used in the recipe

  • Lemon