How to Make Lapsang Souchong Tea-Cured Salmon

We have a new video ^_^

Remember Tea-Cured Salmon? We devoured that entire cut for breakfast with scrambled eggs and roasted tomatoes. Then we made another batch…along with a video.

We’re keeping the videos under a minute (because even I start to lose attention after a minute). It’s a simple dish. The only “hard” part is waiting for it to sit in the fridge overnight. I love the bold, smoky flavors that lapsang souchong tea imparts on the salmon. It’s like making smoked salmon without doing any of the smoking.

Super huge thank you to Allen. These videos wouldn’t exist without his talent ^_^

  • Jessica Moon
    April 10, 2014

    Hi! Great video. I’m inspired. What sort of tea grinder are you using? Thanks!

    • Kathy YL Chan
      April 17, 2014

      Thanks, Jessica! It’s just a generic hand-held spice grinder, but am thinking I should upgrade to an electric one ^_^

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