DECEMBER 2022

WINE & DINE

Use a beautiful tea blend to infuse flavour into salmon.

“Back in Italy, I collaborated with a tea shop to curate a tea-based delicacy. I selected Lapsang Souchong tea, which has a natural smoky and earthy undertone, and used it to prepare a ‘smoked’ salmon infused with tea, without the need for smoking the fish. When I made the move to Singapore I was impressed by the St. Regis Tea Blend, which is imbued with fruity and floral nuances. I thought it would be interesting to recreate this savoury dish, which is chock

FABIO GRANATA Executive Chef, The St. Regis Singapore

Instructions #1 Place the salmon on a tray that’s the right size to fit in the fridge. #2 Mix both salts and brown sugar. #3 Coat the salmon fillet with 150g of the salt-sugar mix (the rest of the mix can be set aside for another use). #4 Cover with cling wrap and put in the fridge for 24 hours. #5 Take out the chilled salmon the following day and rinse it under running water to remove excess salt and sugar. #6 Place on a towel or kitchen paper to absorb the remaining water. #7 Blend the St. Regis Tea until powder-like. #8 Sprinkle and spread the tea powder on the surface of the salmon fillet until it is covered in a layer of black coating. #9 Seal the coated salmon in an air-tight vacuum bag and refrigerate for another 12 hours to absorb the flavour and for it to set properly before serving. #10 To serve the salmon, slice it thinly. Dress the dish with a simple side of a green salad seasoned with lemon citronette, some mango cubes and a slice of toasted brioche bread or blinis.

full of subtle, sweet, herbaceous flavour.”

SMOKED SALMON INFUSEDWITH ST. REGIS

TEA BLEND (Serves 8 to 10)

Ingredients • 1kg boneless salmon fillet, trimmed • 40g fine salt • 60g rock salt • 110g brown sugar • 30g St. Regis Singapore Tea Blend

Send us a recipe! If you have a favourite dish you’d like to submit for an upcoming issue, please send an email titled “Recipe Corner” to contribute@expatliving.sg with your recipe, a photo of yourself, and a few words about your dish.

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DECEMBER2022