Tea-Cured Salmon and Ginger Sandwich

Name: Tea-Cured Salmon and Ginger Sandwich
Yield: Serves 4
Cuisine: Indian
Ingredients: 8 thin slices of rustic bread (whole grain, sourdough, or French); 1 small jicama, peeled, fibrous outer layer removed, thinly sliced; if unavailable, use peeled and thinly sliced tart apple; 1 small jar pickled ginger, store-bought; Coarse salt, to taste; Freshly ground black pepper; 6 to 8 ounces/170 to 230 grams Jasmine-Cured Salmon, sliced as thinly as possible; A few sprigs of fresh dill, fragrant coarse sea salt; ½ cup/120 milliliters plain yogurt, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

This elegant lunch or brunch dish is prepared from the Jasmine-Cured Salmon, only without the Lime–Mustard Sauce. Thinly sliced tea-cured salmon tops some rustic country bread. Steaming cups of malty Assam would contrast sweetly with the bracing salmon. What a way to begin a leisurely weekend morning. This is easy to assemble and tastes divine; you may never opt for bagels and lox again!