Recipe by Chef Matias Palomo
Created for Dilmah Chefs & the Teamaker at Cape Weligama, Down South Sri Lanka in May 2014 

Serves: 8


1kg salmon
200g sugar
100g salt
700g quinua
100g beetroot
400g avocado
Lemon juice
Olive oil

Ginger Tea Mayonnaise
1 cup milk
2 cups oil
30g Dilmah Ginger & Honey tea

Clean the salmon.
Season it with merquen and dill.
Mix the sugar and salt and cover the salmon. Let it rest for 3 hours.
Keep it in a fridge.
Cook the quinua, cut the avocado and season it with olive oil and lemon juice.
Add the avocado and mix well.
Cut the salmon and place it in a plastic wrap. Fill it with the quinua and make a roll.
Ginger Tea Mayonnaise
Warm the milk and infuse it with tea for 5 minutes and chill it.
Put the milk in the blender and add the oil slowly until you achieve a mayonnaise texture.