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Receta Tea Smoked Salmon Rolls With Tuna Tartare And Jasmine Tea Tapioca

Name: Tea Smoked Salmon Rolls With Tuna Tartare And Jasmine Tea Tapioca
Ingredients: For cool smoke; 1 c. black tea; 1 c. sugar; 1 c. raw rice; 8 slc of cured salmon; For tuna; 4 ounce of high-quality tuna, diced; 1 tsp soy sauce; 1/2 tsp sesame oil; Healthy pinch of red chili flakes; Healthy pinch of cayenne pepper; 1/2 tsp grape-seed oil; For tapioca; 1 c. small tapioca pearls; 1 c. Jasmine tea (infused and strained); Healthy pinch of sugar; To finish; 2 tsp salmon roe; 2 tsp tobiko caviar (see Note); 4 x shiso leaves, cut into thin strips; 1/4 c. black lychee tea, finely grnd to a pwdr

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Ingredientes

Â Â For cool smoke
1 c. black tea
1 c. sugar
1 c. raw rice
8 slc of cured salmon
Â Â For tuna
4 ounce of high-quality tuna, diced
1 tsp soy sauce
1/2 tsp sesame oil
Â Â Healthy pinch of red chili flakes
Â Â Healthy pinch of cayenne pepper
1/2 tsp grape-seed oil
Â Â For tapioca
1 c. small tapioca pearls
1 c. Jasmine tea (infused and strained)
Â Â Healthy pinch of sugar
Â Â To finish
2 tsp salmon roe
2 tsp tobiko caviar (see Note)
4 x shiso leaves, cut into thin strips
1/4 c. black lychee tea, finely grnd to a pwdr

Direcciones

To cool-smoke salmon:Cool-smoke the salmon at around 85 degrees by lining a wok with foil and sprinkling rice, sugar and tea leaves on bottom of wok. Place a wire rack in wok and put an ice pack on rack. Place salmon in a metal bowl on top of the ice pack. Line the wok cover with foil and cover wok. Turn heat to medium-high. Once smoke starts to come out, turn off heat and leave salmon in the sealed wok for 15 min.
To prepare tuna tartare:Mix tuna, soy sauce, sesame, chili flakes, cayenne and grape-seed oil. Season to taste.
To make tea tapioca pearls:Substituting brewed jasmine tea for water, cook the tapioca pearls according to package directions. Tapioca should be chewy, not hard nor mushy. Add in sugar to taste.
To assemble:Lay two slices of salmon per person on plastic wrap, slightly overlapping.
Divide shiso proportionately among the four portions and spread lengthwise on each piece of salmon. Divide tartare and place it atop shiso. Using another piece of plastic, roll the salmon like a sushi roll, moving the plastic as you go so it doesn't end up in the roll itself. Refrigerate1 hour. Unwrap plastic and roll salmon in lychee tea pwdr to create a crust. Trim the ends and cut salmon roll into thirds.
To serve: Place 1/4 c. of jasmine tapioca pearls along with a small amount of jasmine tea liquid in the center of a bowl. Place three pcs of salmon roll in center of bowl on top of the pearls. Garnish with salmon roe and tobiko caviar. Serve immediately.
Note: Available at Japanese markets.