Lapsang Souchong Cured King Salmon with Ginger Lime Cream Cheese
Lapsang Souchong Cured King Salmon with Ginger Lime Cream Cheese combines smoky, tea-cured king salmon with a zesty, creamy ginger-lime cream cheese. The dish offers a harmonious balance of smoky, tangy, and fresh flavors—perfect for a sophisticated appetizer or brunch.
Ingreadient
- 1 1/2 pounds king salmon filet, previously frozen per fda standards
- 1/2 cup lapsang souchong loose leaf tea, crushed into fine powder (or contents of about 15 tea bags)
- 1/2 cup kosher salt
- 1/3 cup turbinado sugar
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon chipotle powder
- 1/2 teaspoon chinese five spice powder
- 6 to 8 ounces cream cheese
- 4 tablespoons sour cream
- zest of one lime
- 1 tablespoon grated ginger
Direction
Sign-Up/Login to continue ReadingRecipe Categories
