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Lapsang Tea Cured Salmon

Tea Time for Salmon

A smoked, black-tea-based cure gives the salmon its smoky flavor.

Get ready to have your mind blown. With only salt, sugar, smoky Lapsang souchong tea and your refrigerator, you can make "smoked" salmon at home in just a few hours, with no babysitting required.

Grind 3 tablespoons of Lapsang souchong tea in a spice grinder or coffee mill until very fine. Transfer to a small bowl and stir in ¼ cup kosher salt and 3 tablespoons sugar. Pour half of the tea rub into a container large enough to fit the salmon comfortably.

Set a 1¼-pound piece of center-cut, skin-on salmon on top, skin side down. Pour the remaining tea rub over and pat lightly to evenly coat. Cover the container and refrigerate for eight to 12 hours.

Rinse the salmon under cold running water, without wiping off the extra rub. Pat dry with paper towels.

Place on smoker and keep the smoke cool at no more than 100° F for about 3 hours.

Serve

INGREDIENTS

Cure

3 tablespoons Lapsang souchong tea
¼ cup kosher salt
3 tablespoons granulated sugar
One 1¼-pound piece center-cut, skin-on, fresh salmon, pin bones removed

DIRECTIONS

Cure the salmon: To a spice grinder or coffee mill, add the Lapsang souchong tea and pulverize until very fine. Transfer the ground tea to a small bowl and stir in the salt and sugar.

I use a large piece of plastic wrap and pour half of the tea cure on the bottom. Set the salmon on top, skin side down. Pour the remaining tea cure over the salmon and pat lightly to evenly coat the surface. Carefully wrap the salmon and place in a container with a weight on top. I use a small cast iron skillet. Cover the container and refrigerate for at least 8 hours and up to 12 hours.

Remove the salmon from the refrigerator and rinse it under cold water, letting the water remove the excess tea cure (don't rub the salmon to remove the cure). Blot the salmon dry with paper towels and set it on a cutting board.

If serving the salmon cured: Use a very sharp knife to slice the salmon paper-thin on a bias and against the grain. Arrange on a platter and serve.

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