Smoked salmon WITHOUT SMOKE

Directions

1. First, rinse the lapsang souchong tea for a minute or so under running water to wet it. In a large bowl, mix the brown sugar, salt and the rinsed lapsang souchong tea.
2. Place a plastic sheet (glad wrap) at the bottom of a rectangular plastic dish (with a cover), enough to cover the fish completely. Place 1/2 of the above salt/sugar/smoked tea mixture on top of the plastic wrap, then place the salmon filet and then the other 1/2 of the above mixture on top of the salmon to completely cover the fish. Wrap the plastic wrap around the salmon to completely seal the fish in this mixture. Place plastic dish cover on and refrigerate for 12 to 15 hours. Remove the salmon from the refrigerator, rinse the salmon filet well under running water until all the salt/sugar/smoked tea mixture comes off. Dry completely with a clean cloth to remove all the water. Place marinated salmon back in the clean plastic container and refrigerate for at least another hour, to allow the salmon to dry up. Cut in thin slices of salmon and serve on thin crackers or slices of fresh cut bread with or without cream cheese.