Spring-Summer Recipes Two Ways
Tea Cured Salmon
Smokey Lapsang Souchong turns this cured salmon into a show-stopping addition to Eggs Benedict for brunch or a salad for a light summer dinner.
You might never buy smoked or cured salmon from the store again with this easy tea cured salmon recipe. Smoked black tea, Lapsang Souchong, gives this cure the ideal amount of smokiness to take your cured salmon from breakfast to dinner.
Join us as we discuss how we'd serve this tea cured salmon at a spring brunch or summer dinner party. We'll take you through step-by-step instructions (with pictures!) for making tea cured salmon at home, and discuss a little bit about why Lapsang Souchong is not just a great cup of tea, but also a great pantry staple! If you'd rather skip the small talk and get straight to the recipe, use the jump to recipe button below!
Salmon Two Ways
Spring or Summer?
In this series of recipes, we wanted to showcase the versatility of tea and honey as ingredients and emphasize thinking outside the box. So, in this series of photos you can see the Tea Cured Salmon as the centerpiece at a spring brunch with honey biscuits and a poached egg and on a fresh and delicious salad for a summer dinner party. Where will you serve yours?
Cooking with Tea
Lapsang Souchong - A Vegan's Best Friend
Lapsang Souchong is a fabulous addition to any pantry. Beyond making a robust cuppa that will keep you warm even on the coldest mornings, Lapsang Souchong is a great way to add smoke to dishes without actually breaking out the smoker.
Yes, we know that this is a recipe that is not at all vegan, but it bears saying that we often recommend Lapsang Souchong as a pantry staple for vegan customers who are looking to add the smokey flavor of meat to dishes without any actual meat. Using Lapsang in recipes like this tea cure, as part of broths, or in marinades is a great way to impart flavor to any dish!
Lapsang Souchong
$ 12.00
Tea Cured Salmon
Making Your Cured Salmon
1. Prep Salmon
Remove pin bones from the salmon and place in a glass container, such as a pyrex or a 8x8 baking pan.
2. Blend the Cure
Blend all ingredients in the cure in a small bowl. Lay a bed of the cure at the bottom of the container, place the salmon on top and cover with a thick layer of cure. Reserve any extra cure. Refrigerate the salmon.
3. Re-Cure Salmon
In 24 hours, remove the salmon from the refrigerator, pour off/remove any water, cover the salmon with remaining cure, and add fresh cure. Allow to rest another 24 hours.
4. Prep for Service
Brush and lightly rinse off the cure. Dry off the salmon, slice thinly and enjoy! Salmon may be stored in an airtight container for up to a week.
Tea Recipe
Tea Cured Salmon
Ingredients:
1/2 cup sugar
1/2 cup sea salt
1/2 cup Lapsang Souchong, coarsely ground
1/2 tsp juniper berries, coarsely ground
1 tsp peppercorns coarsely ground
1 lb Salmon
Directions:
1. Remove pin bones from the salmon and place in a glass container, such as a pyrex or a 8x8 baking pan.
2. Blend all ingredients in the cure in a small bowl. Lay a bed of the cure at the bottom of the container, place the salmon on top and cover with a thick layer of cure. Reserve any extra cure. Refrigerate the salmon.
3. In 24 hours, remove the salmon from the refrigerator, pour off/remove any water, cover the salmon with remaining cure, and add fresh cure. Allow to rest another 24 hours.
4. Brush and lightly rinse off the cure. Dry off the salmon, slice thinly and enjoy! Salmon may be stored in an airtight container for up to a week.
Shop the Recipe
Lapsang Souchong
$ 12.00
View More Honey Recipes!
Smoke the Hive Honey Cocktail
1/4 oz honey simple syrup (we recommend Wildflower or Sourwood Honey) 1/2 oz lemon juice 3/4 oz dry curaçao 1 1/2 oz Mezcal Shake and strain into a coupe glass Garnish: Lemon twist or orange zest, expressed
Herb & Honey Vinaigrette
Vinaigrette 1/4 cup lemon juice sea salt 2 tsp sliced chives 2 Tblsp mixed soft herbs of choice: tarragon, parsley, basil, mint, chervil 1Tblsp honey (We recommend Acacia, Spanish Wild Lavender, or Spanish Orange Blossom!) 3/4 cup EVOO In a small bowl, add in the lemon juice, sea salt, herbs...
Honey Butter
1 softened stick of your favorite butter 1 Tblsp honey (We recommend Alfalfa, Orange Blossom, or Sourwood!) sea salt to finish Whip together butter and honey until smooth and then place in a small pot. Refrigerate. When serving, bring to room temperature and sprinkle with seasalt.
