Home Cured Atlantic Salmon with Apple Pie and Vanilla Infused Tea with Green Pea Puree Infused Pure Peppermint Tea, Royal Baerii Caviar

Preparation and Cooking Salmon

• Mix the sugar and salt first in a bowl then add the lime zest and the tea leaves, mix with your hand rubbing towards the bowl.
• Skin off the salmon put on the tray with butter paper, facing the back of the salmon up in the tray, take the mixture and rub on the back of the salmon gently on the thicker part first then slowly pushes to the trail turn the salmon and repeat the process again transfer the salmon on the new butter paper tray, squeeze half lime on top of the salmon and slice some fresh bay leaf and sprinkle on top.
• Keep in chiller for 12 hours then change in the new tray and other side of the salmon and keep it for 12 hours and clean and cut into shape and portion.

Method for Green Pea Puree

• Sauté onion, garlic add thyme and mix well, add the green peas and vegetable stock when the peas are near to done, add the spinach and mint and remove from the range. Strain the peas put in the mixture to bland, add a piece of ice cube so it does not discolour when it is almost done add the infused tea in it and pass through a fine sieve.

Method for Royal Baerii Caviar

• Put the caviar on top of the salmon, garnish with affilia and edible flower.