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TEA CURED SALMON WITH AVOCADO AND LATKES
Anita Lo , Annisa
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Ingredients
Cure:
1 cup kosher salt
1/3 cup sugar
zest of 3 lemons, grated
1 bunch scallions, roughly chopped
10 slices ginger
2 tablespoons black peppercorns
1/2 cup green tea
splash sake
Tea eggs (optional):
2 dozen quail eggs
water to cover
1/2cup black smoky tea such as lapsang souchong
1/2 cup soy sauce
1 tablespoon rice vinegar
Avocado salad:
1 ripe avocado, peeled and cut into small dice
lemon juice, soy sauce, salt and pepper to taste
chopped scallion
Sauce:
1/2 cup silken tofu
1 teaspoon Matcha green tea
1 bunch scallions, greens only, blanched and shocked
white soy to taste
1 side salmon filet, pin bones out, skin on, about 2.5 pounds
Idaho potatoes, peeled
salt and pepper
oil for frying
scallion julienne
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Method
Mix the cure ingredients together and spread evenly over both sides of the filet of salmon. Cover and refrigerate for 24 hours. The next day, wipe the excess cure off and slice into thin sheets.
Quail eggs:
Place in a small pot and cover with water. Bring to a boil, remove and crack on all sides. Replace in the water and add the tea, soy and vinegar. Simmer 30 minutes or until egg when peeled is well marbled. Place in ice water, then peel.
Sauce:
Place all sauce ingredients in a blender and blend until smooth. Taste and adjust seasonings.
Make the avocado salad: mix all ingredients, then taste and adjust seasonings.
Make the latkes just before serving: grate the potato and season to taste with salt and pepper. Squeeze dry in a clean dishtowel. Heat a saute pan on high, add 1/4” of oil, and when hot, add processed potatoes, separated into lime sized balls. Turn down heat to medium high. Flatten with a spatula to form small cakes, and brown. Flip and brown on the other side. Drain on a clean paper towel.
To assemble: Place top each latke with a heaping tablespoon of avocado mixture, then top with the sliced, cured salmon. Decorate plate with the sauce and garnish with a quail egg.
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