Salmon gravlax with smoked tea, Dharamsala type


  • 600 g thick salmon fillet without skin
  • 70 g of coarse salt
  • 70 g of sugar
  • 40 g of smoked tea + 1/2 teaspoon(s)
  • shizo shoots

  • thick cream

  • bread


  1. The day before, mix the salt, sugar and smoked tea in a bowl. Rinse the salmon under cold water, dry it well. Place it in a dish and cover it with the salt, sugar and tea mixture. Film it and refrigerate for 36 hours.

  2. The same day, rinse the fish in cold water and dry it. Sprinkle it with crumbled smoked tea and shiso sprouts.

  3. Serve sliced ​​salmon with toasted bread and heavy cream, for example. This fish can be kept cool for several days in a tightly closed box.

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