Dilmah Jasmine Tea Curd Salmon
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- Sub Category Name
Food
Savory
- Recipe Source Name
The Dilmah Book of Tea inspired Cuisine & Beverage
Teas Used
Ingredients
- 60g Dilmah Green Tea with Jasmine Petals (powdered)
- 1.5kg fresh salmon fillet trimmed nicely
- 60g Salt
- 80g sugar
- 40g chopped Coriander
- 40g chopped Dill
- Dash of black pepper
- 2 tablespoons French mustard
- 1 tablespoon lemon juice
- 20g chopped dill
- 4 tablespoons extra virgin olive oil
- Dash of brown sugar
Methods and Directions
- Mix all ingredients except for the fish. Coat the fish and leave it overnight.
- Slice the fish and serve with the sauce.
- Mix all the ingredients to create the sauce
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/12/2024
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