Scrambled Eggs with Tea-cured Salmon

Adapted by
Yield: 6 servings


Tea-Cured Salmon
1 pound salmon filet, deboned with the skin left on
1 cup loose leaf Lapsang Souchong tea
1/2 cup granulated sugar
1/2 cup kosher salt
Scrambled Eggs
18 large eggs
¼ cup cold water
1 Tablespoon sweet (unsalted) butter
1 cup fresh cilantro, coarsely chopped
2 Tablespoons fresh ginger, minced
2 Tablespoons jalapeno chili, chopped
Kosher Salt and freshly ground black pepper, to taste
1 loaf crusty bread from your favorite bakery
4 spring onions, chopped


To cure the salmon:
Mix the tea, salt and sugar in a small bowl. Line a long glass (non-reactive) casserole or baking pan with plastic wrap. Pat the salmon filet dry and lay it skin-side down in the pan. Sprinkle the tea-salt-sugar cure mix over the salmon and coat evenly. Cover with plastic wrap. Use something heavy - about 5-10 pounds - to weigh the salmon down. Refrigerate for 2 days. Remove the salmon from the refrigerator and use cold water to rinse off all of the cure mixture. Pat the salmon dry with paper towels, then place skin side-down on a wooden or plastic cutting board. With a sharp knife, slice the salmon diagonally off the skin. The sliced salmon will keep overnight in the refrigerator - layer the slices on sheets of wax paper and store in plastic wrap.

To make the scrambled eggs:
Crack the eggs into a large bowl and whisk in about 1/4 cup of cold water. Heat a large sauté pan over medium heat and add the butter. As soon as the butter stops bubbling, add the chopped jalapeño and minced ginger. Then add the eggs, cilantro, salt and pepper. Scramble until full cooked. Remove from the heat.

To plate:
Put 3 or 4 slices of the tea-cured salmon on the plate. Sprinkle some chopped spring onions on the salmon to garnish. Add a nice chunk of crusty bread and a spoonful of scrambled eggs. Serve with a pot of Lapsang Souchong tea or another smoky black tea.