150 g ( 1 cup) sea salt
100 g (3/4 cup ) brown sugar
7 g (1/4 cup) of smoked Lapsang Souchong black tea
1 fresh salmon fillet with skin
In a bowl, mix the salt and brown sugar and the Lapsang Souchong tea leaves, previously rinsed a few seconds in boiling water to release the aromas.
Place plastic wrap on your work surface and sprinkle a small amount of the prepared brine. Place salmon skin on the brine and spread out the filet. Envelop the fish in the plastic wrap so no air can enter. Refridgerate for about 12 hours.
Remove the salmon from the plastic and rinse with water. Pat dry. Keep the salmon fillet in the refrigerator. Slice before serving and place on a serving plate.
Source: Livre Papilles et Molécules de François Chartier et Stéphane Modat