Smoky Hu-Kwa Tea–Cured Salmon Crostini
Serves: 24
 
Ingredients
  • 1⁄2 cup packed light brown sugar
  • 1⁄2 cup kosher salt
  • 1⁄4 cup loose-leaf Hu-Kwa black tea*
  • 1 tablespoon ground black pepper
  • 1 teaspoon crushed fennel seed
  • 1 (8-ounce) skinned fillet sushi-grade salmon**
  • 12 slices dark pumpernickel rye bread
  • 3 tablespoons crème frâiche
  • 1⁄4 cup shaved fennel
  • Garnish: fennel fronds
Instructions
  1. In a medium bowl, stir together brown sugar, salt, tea leaves, pepper, and fennel seed. Add salmon, and rub sugar mixture over all sides of salmon. Cover bowl with plastic wrap and refrigerate, turning every 8 hours, for at least 36 and up to 48 hours.
  2. Rinse salmon and pat dry with paper towels. Place salmon on a plate. Refrigerate, uncovered, until needed, and use within a day.
  3. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  4. Cut each bread piece into 2 (2 1⁄4-inch) squares, discarding scraps. Place bread on prepared baking sheet.
  5. Bake until bread squares are toasted and crisp, 7 to 10 minutes. Let cool completely.
  6. Using a very sharp knife, thinly slice 24 pieces from salmon, discarding scraps or saving them for another use.
  7. Top toasted bread squares with crème frâiche, salmon, and shaved fennel.
  8. Garnish with fennel fronds, if desired.
Notes
*Hu-Kwa is a smoky black tea from Taiwan. We used Hu-Kwa from Mark T. Wendell Tea Company, available at marktwendell.com or 978-635-9200. If Hu-Kwa is not available, use Lapsang Souchong.
**We used Blue House salmon, available in grocery stores nationwide. To find a retailer in your area, go to bluehousesalmon.com.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoky-hu-kwa-tea-cured-salmon-crostini/