Tea Cured Steward Island King Salmon Crudo Recipe
miso, radish, lapsang souchang
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Curing the Salmon
In a small bowl, combine miso paste and Lapsang Souchong tea leaves. Spread this mixture evenly over the salmon. Wrap the salmon in plastic wrap and refrigerate for 1-2 hours to cure.
- 2
Preparing the Vegetables
While the salmon is curing, thinly slice the radishes and cucumber. Set aside.
- 3
Plating the Dish
Once the salmon has cured, remove it from the refrigerator and rinse off the miso mixture under cold water. Pat dry with paper towels. Slice the salmon into thin sashimi-style pieces.
- 4
Assembling the Crudo
On a serving plate, arrange the salmon slices. Top with sliced radishes and cucumbers. Drizzle with olive oil and fresh lemon juice. Season with salt to taste and garnish with microgreens or edible flowers.
