Rose and Hibiscus-cured salmon
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- Sub Category Name
Combo
Main Courses
- Recipe Source Name
Real High Tea Australia Volume 2
- Activities Name
Real High Tea
Teas Used
Ingredients
Tea-cured salmon- 400g salmon
- 200g salt
- 200g sugar
- 12g Dilmah Infusions Rosehip & Hibiscus
- 50ml beetroot juice
- 1 orange peel
- 2 star anise
- 1/2 bunch coriander
- 200g peas
- 80ml cream
- 5 mint leaves
- 6g salt
- 4 slices white bread
- 80ml ghee
- 6g Dilmah Infusions Rosehip & Hibiscus
- 8 quail eggs
- 200ml oil
Methods and Directions
Tea-cured salmon?- Mix all ingredients.
- Place small amount in bottom of a container.
- Place salmon on top and pack the remaining mix on top to cover.
- Blanch peas in boiling water.
- Purée with cream mint and salt.
- Melt and infuse ghee and tea.
- Brush mixture on the bread and bake at 170°C.
- Carefully place yolk in oil bath at 40°C for 8 minutes
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 21/11/2024
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