Christmas Dinner Recipe: Salmon Lattice with Lapsang Souchong

Get ready this Christmas with our Christmas Dinner Recipe: Salmon Lattice featuring Newby Teas Lapsang Souchong Loose Leaf Tea. Try it now on Newby Teas UK.

You may be feeling a little adventurous and would like to try something different this Christmas. We are adding this undoubtedly delicious,yet a little unusual recipe to the must try ones list. This heart warming centrepiece blends healthy, protein-rich salmon and eggs with the subtle flavours of tea and miso. 
  

Preparation time

1 hour, plus steeping, cooling and resting

Cooking time

2 hours

Serving

6-8 people

Ingredients

For the salmon:

4 x 125g salmon fillets, skin removed

For the tea eggs:

• 4 eggs
• 100ml light soy sauce
• 100ml teriyaki sauce
• 30g fresh root ginger, chopped
• 4 tbsp lapsang souchong tea leaves
  
• pinch chilli flakes

For the potato pastry:

• 700g baking potatoes
• 350g plain flour
• 150g unsalted butter, cubed
• 2 eggs, separated, yolks beaten
• 1 tbsp black sesame seeds, toasted

For the rice:

• 100g brown basmati and wild rice
• 2 tbsp olive oil
• 6 salad onions, chopped
• 2 garlic cloves, thinly sliced
• 1 red chilli, deseeded and finely chopped
• 50g coriander, chopped
• 3 sheets sushi nori, snipped with scissors into 1cm x 3cm strips
• 25g toasted sesame seeds
• 1 lemon juice

For the sweet ginger butter:

• 100g unsalted butter, softened
• 2 knobs stem ginger in syrup, drained and finely chopped
• 15g dried cranberries, finely chopped
• pinch freshly grated nutmeg

For the miso hollandaise: 

• 250g unsalted butter
• 2 tbsp white miso paste
• 3 egg yolks
• 2 tbsp yuzu juice
• 2 tbsp mirin

Cooking Instructions

1. 1. Bring a small pan of water to the boil and gently lower in the eggs. Bring back to the boil and simmer for 5 minutes. 
2. 2. Drain and refresh immediately with cold water, then peel and set aside. 
3. 3. Put the remaining ingredients into the pan with 1.2 litres water.
4. 4. Bring to the boil, simmer gently for 20 minutes, then turn off the heat, add the peeled eggs.
5. 5. Cover with a lid and leave to steep for a few hours or overnight.
6. 6.Preheat the oven to 200˚C, gas mark 6. 
7. 7.Pierce the potatoes all over and bake for about 1 hour, or until tender.
8. 8. Set aside until cool enough to handle
9. 9. Peel potatoes by pulling the skin off with a knife. 
10. 10. Mash well with a fork
11. 11. Cool it completely
12. 12. Sieve the flour into a bowl, add a pinch of salt
13. 13. Rub in the butter until it resembles fine crumbs
14. 14. Mix in the mashed potato (about 650g) and egg yolks to form a soft but firm dough
15. 15. Wrap in cling film and leave to rest in the fridge
16. 16. Boil the rice in lightly salted water for about 20 minutes, or until tender
17. 17. Drain, refresh under cold water, drain again and set aside
18. 18. Heat the oil in a small pan, add the salad onion, garlic and chilli and cook for a few minutes, until softened.
19. 19. Tip into a large bowl with the drained rice, coriander, nori and sesame seeds.
20. 20. Add the lemon juice and season.
21. 21. On a piece of baking parchment (lightly dusted with flour, if needed), roll out the pastry to a 42cm square. 
22. 22. Spread the rice mixture in a line down the centre, leaving a 15 cm border on each vertical side and a 5cm gap at the top and bottom.
23. 23. Beat together all the ingredients for the sweet ginger butter, and season it. 
24. 24. Spread the butter over the salmon and lay alternately with the eggs down the length of the rice.
25. 25. Preheat the oven to 200˚C, gas mark 6.
26. 26. Cut a 7.5cm triangle from each corner of the pastry; set aside. 
27. 27. Cut strips diagonally down each side of the pastry, at 2 cm intervals, from the edge right up to the filling.
28. 28. Fold over each end of pastry, then bring each pastry strip up over the filling on both sides (it won’t meet the centre).
29. 29. Roll out the reserved pastry to make a 30cm x 5cm strip; lay this along the top of the pie. 
30. 30. Brush with the egg white and sprinkle over the black sesame seeds.
31. 31. Bake for 40-50 minutes, or until crisp and golden.
32. 32. For the hollandaise, melt the butter in a small pan on a low heat. 
33. 33. Stir in the miso paste and remove from the heat. 
34. 34. Whisk the egg yolks, yuzu juice and mirin together in a large heatproof bowl
35. 35. Set it over a large pan of barely simmering water. 
36. 36. Whisk until creamy and light in colour. 
37. 37. Gradually add the melted miso butter in a thin stream, whisking continuously until you have a thick, foamy sauce. 
38. 38. Remove from the heat; season and keep warm. 
39. 39. Slice the pie and serve with a drizzle of hollandaise and lime wedges for extra garnish. 

Kitchen equipment

• 2 Small pan with a lid
• 1 medium pan 
• 1 large pan 
• Large heat proof bowl 
• Large bowl 
• Oven
• Fork 
• Knife 
• Sieve
• Bowl
• Spatula
• Cling film
• Baking parchment 
• Baking brush 
• Whisk 

Cooking tips

Consider your salmon options carefully when choosing a fish counter or fishmonger . A good option to try is a belly—it's fatty, rich, and full of flavour. For a more traditional cut such as steak or a fillet, make sure you get pieces that are all the same size. For the best results get the centre cut for uniform thickness so it cooks evenly. The major difference between farm-raised and wild-caught salmon is flavour. Wild salmon has a more vibrant colour and savoury, intense, and complex flavour than farm-raised. 

Nutritional Information

Typical values per serving:

Inspired by the flavours of Japan and the traditional festive tradition of the UK this dish is a feast fit for the entire family. 

To complement the dish we suggest our authentic Green Sencha tea to offset the recipe's unique flavours, enhance the notes of wild rice and cleanse the palate. This is a pairing perfect for those looking to try something a little different on Christmas Day.

Enjoy the Asian infused salmon lattice with tea eggs and miso hollandaise courtesy of Waitrose.