Recipe development by Monty Griffin
1 quart prepared Chrysanthemum Silver Needle Organic white tea*
1 cup polenta
1 tablespoon kosher salt
1 cup Lapsong Souchong black tea leaves**
1 (7-ounce) fillet fresh salmon
5 ounces cream cheese, softened
1 teaspoon minced fresh dill
1 clove garlic, finely minced
2 cups canola oil
Garnish: fresh dill sprigs
• Place prepared white tea in a medium pot. Heat to nearly a boil. Add polenta slowly, whisking to combine. Cook until
polenta is a smooth mixture that is bubbling and popping, approximately 15 minutes. Add salt, and whisk well.
• Pour polenta onto a parchment-lined rimmed baking pan. Using a rubber spatula, spread and smooth out polenta. Allow
to cool, and then cut into disks using a 1½-inch round cutter. Set aside.
• Place black tea leaves in a roasting pan. Barely cover leaves with water, and soak for 10 minutes.
• Place a rack above soaked leaves. Place salmon on the rack. Cover with lid or aluminum foil. Place roasting pan over low
heat to smoke salmon. Allow to cool, and then gently flake salmon with a fork. Set aside.
• In a small bowl, beat cream cheese, dill, and garlic at medium speed with a mixer until well combined. Transfer cream-
cheese mixture to a piping bag. Set aside.
• In a shallow sauté pan, heat oil to 350°. Fry polenta rounds until golden brown on both sides. Drain on paper towels.
• To serve, top polenta cakes with flaked salmon, and pipe a small amount of cream-cheese mixture onto each polenta
• Garnish each polenta cake with a sprig of dill, if desired. Serve immediately.
*For testing purposes and for the contest, we used Teas Etc, teasetc.com.
To prepare the tea, heat 1 quart water to between 175˚ and 185˚. Place 4 heaping teaspoons
Chrysanthemum Silver Needle Organic white tea leaves in a large teapot or medium pot with
lid. Pour prepared hot water over tea leaves. Cover, and steep for 4 minutes. Strain and discard
**For testing purposes and for the contest, we used Teas Etc, teasetc.com.