Steelhead Salmon Cured with Lapsang Souchong Tea
I like using lapsang souchong because it imparts a delicate, smoky flavour to the fish. You can use other types of tea for this too. It goes well with an accompaniment that is sweet and sour.
1 lb (454 g) boneless, skinless steelhead salmon filet, choose a thin one for this
1 tsp (5 mL/5 g) sea salt
2 tsp (10 mL/9 g) sugar
1/4 cup (60 mL/18 g) lapsang souchong tea leaves
Wrap the salmon tightly in a single layer of cheesecloth. Combine the salt, sugar and tea. Sprinkle evenly on both sides of the filet. Wrap tightly in plastic wrap and refrigerate for 24 hours.
Remove the plastic wrap and cheesecloth from the salmon, letting the tea fall away. Cut the salmon into 1-inch (2.5 cm) pieces. Sear the top and bottom in a lightly oiled, nonstick pan.
Recipe courtesy of Karen Barnaby
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