These salmon bites are a perfect shareable hors d’oeuvre made using Sangria Tea Gravlax. They feature a unique citrusy, sweet, smoky, and salty flavor profile, enhanced by cherry wood smoking and a glaze of sangria tea simple syrup.
1: In a bowl, combine sugar, salt, and 1/2 cup tea leaves.
2: Coat both sides of the salmon with the seasoning, transfer it into a sealable bag and leave in the fridge to marinade overnight.
3: Preheat smoker to 165°F for 15 minutes.
4: In a pot on medium heat, combine water and sugar. Once the water begins to simmer, add the remaining tea leaves and remove from heat to steep for 7 minutes.
5: Strain the tea and leave in the fridge to cool completely.
6: Thoroughly rinse the salmon with cold water and pat dry with paper towels.
7: Slice the salmon into 1.5 inch pieces and lay it on a greased wired rack.
8: Smoke the salmon for 3 hours or until an internal temperature of 145°F, brushing the glaze every 30 minutes.
9: Garnish with cucumber and fennel pollen.
