Grind 3 tablespoons of Lapsang souchong tea in a spice grinder or coffee mill until very fine. Transfer to a small bowl and stir in ¼ cup kosher salt and 3 tablespoons sugar. Pour half of the tea rub into a container large enough to fit the salmon comfortably.
Set a 1¼-pound piece of center-cut, skin-on salmon on top, skin side down. Pour the remaining tea rub over and pat lightly to evenly coat. Cover the container and refrigerate for eight to 12 hours.
Rinse the salmon under cold running water, without wiping off the extra rub. Pat dry with paper towels.
Slice into paper-thin pieces across the grain.
Or, poach the cured fish in a 250° oven in a medium saucepan filled with just enough extra-virgin olive oil to cover. Cook until pale pink, 18 to 20 minutes.
Remove the salmon from the oil and break into flaky shards with a fork.
Lapsang Souchong-Cured SalmonRecipe from the Tasting Table Test Kitchen
Yield: 8 servings
Prep Time: 10 minutes (plus 8 hours curing); if poaching, add 5 minutes
Cook Time: N/A if curing; if poaching, add 20 minutes
Total Time: 10 minutes (plus 8 hours curing); if poaching, add 20 minutes (plus 8 hours curing)