Smoked Salmon (without the smoke)

Serves: to serve 3 - 4

Prep Time: 10 Minutes + waiting

Ready In: 10 mins
+ waiting

1 tablespoon - Lapsang souchong tea

1 lb - fresh salmon

4½ tablespoons - coarse sea salt (crystals)

1½ tablespoons - caster sugar (superfine or baker's sugar)

Sprinkle a few of the tea leaves on the bottom of a Tupperware container. Place the salmon on top with the skin down. Mix the salt and sugar and coat all exposed sides of the salmon (except the skin). Sprinkle the remaining tea leaves on top and seal the Tupperware container.
Place the container in the fridge for at least 24 hours (48 hours is even better!). When you are ready to serve, rinse the salmon under the cold tap to remove the salt and tea and pat dry with kitchen roll. Using a sharp, thin-bladed knife, slice the salmon and try not to eat it all before serving your guests! You'll be delighted at the full flavour and firmness of the flesh!
Serve slices of salmon with warm blinis or on potato pancakes, a dollop of crême fraîche and a squeeze of lemon juice. Perfect for a light midday meal.