Dilmah Seven Star TeaDilmah Seven Star Tea

TORCHED SALMON, GREEN TEA AND PICKLED MUSHROOM DUMPLING WITH DILMAH JASMINE GREEN TEA MISO BROTH

Food : Main Courses

TORCHED SALMON, GREEN TEA AND PICKLED MUSHROOM DUMPLING WITH DILMAH JASMINE GREEN TEA MISO BROTH

IngredientsTorched Salmon

  • 100g Tasmanian salmon
  • 5g wasabi paste
  • 10ml soy sauce
  • 1 blow torch

Pickled Mushroom and Green Tea Dumpling

  • 200g Spunta potatoes
  • 100g plain flour
  • 1 punnet mixed Asian mushrooms
  • 10ml soy sauce
  • 10ml brown vinegar
  • 10ml mirin
  • 2 tbsp Dilmah Green Tea with Jasmine Flowers

Dilmah Green Tea with Jasmine Flowers Miso Broth

  • 20g miso paste
  • 250ml Dilmah Green Tea with Jasmine Flowers, brewed tea reserved from the previous step
  • 2ml of soy
  • Salt and pepper to taste

MethodTorched Salmon

  • Mix soy and wasabi together.
  • Slice salmon into 4 even slices, lay on a tray and coat with soy and wasabi mixture.
  • Turn on blowtorch and torch until the flesh is pink.

Pickled Mushroom and Green Tea Dumpling 

  • Chop all the mushrooms, place in a frying-pan, add soy sauce, vinegar and mirin and sauté.
  • Place potatoes in the oven and roast till soft.
  • Take all skin off and discard. Mash the potato, add flour and make a dough.
  • Place Green Tea with Jasmine Flowers in a pot and brew, save liquid for broth.
  • Chop the tea leaves and add to the mushrooms, then add the potato dough and mix.
  • Add flour as needed till dough is not tacky. Roll into small balls.
  • Poach in broth.

Dilmah Green Tea with Jasmine Flowers Miso Broth 

  • Mix all ingredients in a pot and bring to a boil.
  • Cook dumplings in broth for 4 minutes till cooked.
  • Place dumpling in bowl or plate and pour the broth over it.

The range of Dilmah Tea used

  • Dilmah Ceylon Green Tea

The variety of Dilmah Tea used in the recipe

  • Pure Ceylon Green tea with Jasmine flavour

Created by : Leigh Roberson