Salmon in pita
Ingredients
Lemon tea jam- 9 Dilmah Lemon tea bags
- 600ml water
- 92g sugar
- 7g agar
- 1 salmon skin
- 300g smoked salmon, diced
- 30ml sour cream
- 3g dill
- 10g shallot, finely chopped
- 1 lemon zest
- Pita bread
Methods and Directions
Lemon tea jam- Boil water and add in the lemon tea.
- Steep for 6 minutes and remove the tea bags. Stir in the sugar and cool.
- Add in the agar, let it warm for 30 minutes, stirring once in a while. Cool in fridge.
- Use a thermomix, blend till gel-like.
- Clean the skin of the salmon. Put on silicon paper and dehydrate for 6 hours.
- Deep fry at 180°C. Store in air-tight container. Use when needed.
- Mix all together
- Put the salmon tartare at the bottom of the pita. Top with lemon tea jam. Garnish with daikon and shiso cress, romaine hearts, cucumber and deep fried salmon skin.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 22/12/2024
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