FRENCH NAME  VAGUE DE LA CÔTE OUEST
BLEND NO.  2170
A rambunctious blend of oranges & pineapple. A perfect refreshment after mountain biking in beautiful BC. An infusion the color of a fisherman's sky reflected in the waters along Kits beach.  

LOOSE TEALEAVES
AROMA: Exotic
PALATE: Tangy and refreshing

T- MARINATED SALMON GRAVLAX

Chef Daryle Ryo Nagata – Executive Chef: The Waterfront Centre Hotel, Vancouver, BC

Serves 4

¼ side salmon (skin on, pin bones out)   
1 cup fresh Dill  
¼ cup rock salt  
2 Tbsp. Fresh cracked white peppercorns  
2 Tbsp. Brandy  
2 Tbsp. Vegetable oil  
3 Tbsp. Sugar  
1 Tbsp. Fruit Tisane 

1) Lay salmon skin side down in a stainless steel container.  
2) Chop fresh dill. 
3) Mix together the dill and remaining ingredients. Cover salmon evenly with this mixture. 
4) Cover the container with cellophane wrap and refrigerate for 48 hours. After 48 hors, brush off the marinade mixture, leaving a light coating on the salmon. 
5) Slice thinly and serve cold.

FRUIT TISANE GRANITE

C Restaurant, Vancouver, BC

1 liter water
1 cup of any of our Fruit Tisanes
Juice and rind of 3 lemons
1 cup of sugar

1) Combine water, lemons and sugar, and bring to a boil.
2) Add Tisane and let steep for ½ an hour, then strain.
3) Place in freezer for ½ an hour, then stir rapidly to break ice crystals apart.
4) Repeat three times, and then let rest in the freezer until you are ready to serve.