Sunday Brunch: Tea Cured Gravlax Recipe – a delicious recipe with filet of salmon, jasmine tealeaves, green tealeaves, kosher salt, sugar, cracked black pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix jasmine and green tea in small bowl. Cover with boiling water and let sit 3-5 minutes until tealeaves are fully soaked, drain and cool.Combine salt, sugar and cracked black pepper and mix until well combined.
2
Place 1/2 cup of salt/sugar mixture on bottom of pyrex or glass dish. Place salmon filet skin side down on salt/sugar mixture. Evenly coat top of salmon filet with moistened tea then coat with remaining sugar/salt mixture.
3
Wrap a piece of cardboard that is small enough to cover with filet without touching the sides of the dish with foil. Cover dish loosely with plastic, place cardboard wrapped with foil on top of plastic followed by a one-pound can. Refrigerate for 3 days, or up to a week.
4
When ready to serve remove from cure and wipe off remaining tea and salt/sugar mixture. Slice very thinly and serve with bagels and cream cheese for brunch, or on rye bread or blinis with a dab of sour cream or creme fraiche for cocktail parties. A glass of sparkling wine goes very well with this gravlax at either time of day.
233
kcal
Calories
2
g
Fat
50
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 - 1 pound filet of salmon, 1 tablespoon jasmine tealeaves, 1 tablespoon green tealeaves, 1/2 cup kosher salt, and more.
Yes, Sunday Brunch: Tea Cured Gravlax Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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