Dilmah Founder’s Anniversary Reserve Earl Grey with Honey Paired with Home Cured Salmon, Wasabi Sour Cream and Rolled Cucumber

Method for Home Cured Salmon, Wasabi Sour Cream and Rolled Cucumber

• Combine salt, granulated sugar, brown sugar, peppercorns, coriander seeds, fennel seeds in a medium bowl.
• Spread half of curing mix in the centre of a foil lined rimmed baking sheet roughly the same size as the fish.
• Place fish, on curing mixture. Spread lemon zest, lime zest, and orange zest evenly over fish, cover with remaining curing mixture.
• Bring edges of foil up and over salmon cover. Chill, unwrapping and flipping fish halfway through 24 hours.
• Rinse fish and pat dry; place. Using your longest, sharpest knife cut in desired size and shape taking care to wipe down blade with a moist towel between each slice.
• Brush each cube of cured salmon on the top side with Dijon mustard and spread the chopped dill.
• Whip the sour cream along with the wasabi powder and add salt to taste
• Dry the pickle ginger slices under a heat lamp so it becomes crisp
• Slice the cucumber lengthwise to about 4 inches long and roll
• Slice the pickled radish lengthwise like the cucumber and roll
• Cut the pickled onion into half and grill till it turns golden brown
• Arrange on the plate

Method for a Perfect Cup of Black Tea(Dilmah Founder’s Anniversary Reserve Earl Grey with Honey)

• Boil the water
• Put one teabag in a pot
• Add 220 ml of hot water (900C - 1000C)
• Stir the tea after one minute
• Wait for 3-5 minutes (Do not brew for less than 3 minutes and not more than 5 minutes)
• After remove the teabag
• Pour the tea in a cup and serve
• If desired add white sugar or honey