Smokeless Smoked Salmon with Lapsang Souchong Tea

Homemade Recipe: Smoked Salmon Without Smoke Using Lapsang Souchong Tea

Craving smoked salmon without a smoker? Thanks to Lapsang Souchong tea, known for its woody and smoky aromas, this recipe perfectly replicates the traditional smoked salmon flavor without any special equipment. Simple and delicious, this technique allows you to prepare delicately flavored salmon, perfect for brunches, charcuterie boards, or gourmet bagels. 🍣✨

Ingredients:

• 60 ml (¼ cup) of Lapsang Souchong loose-leaf tea
• 250 ml (1 cup) of coarse sea salt
• 200 ml (¾ cup) of brown sugar
• 1 kg (2.2 lb) of salmon fillet with skin

Instructions:

1. Prepare the flavored cure:

   • Blanch the tea leaves by quickly rinsing them with boiling water. Drain, pat dry, and place them in a bowl.
   • Add the coarse salt and brown sugar, then mix well to create a dry cure.

2. Coat the salmon:

   • Lay out a large sheet of plastic wrap on your work surface.
   • Sprinkle a thin layer of the cure mixture.
   • Place the salmon fillet, skin side down, on the cure, then generously cover the flesh side with the remaining mixture.

3. Let it marinate:

   • Tightly wrap the salmon in plastic wrap, sealing the edges well.
   • Place the fillet in a dish and refrigerate for 12 hours.

4. Rinse and dry:

   • Remove the salmon from the cure and rinse it thoroughly under cold running water.
   • Gently pat it dry with a paper towel and place it on a wire rack.
   • Let it dry uncovered in the refrigerator for a few hours to achieve the perfect texture.

5. Slice and enjoy:

   • Once fully dried, thinly slice your salmon and serve as desired.

Mystea