Smoked Salmon Parfait


Smoked Salmon Parfait

Inspired by the Pantone Color of the Year 2024, PANTONE 13-1023 Peach Fuzz, the Pelican Hill Resort Culinary Team masterfully crafted the "Smoked Salmon Parfait" dish, an expert infusion for a delightful culinary experience.

We partnered with world-class Executive Chefs, Pastry Chefs, and Mixologists in using Pantone Color of the Year 2024 PANTONE 13-1023 Peach Fuzz tea blend as their muse in creating an expert infusion. The color's potential inspired a masterful exploration of blending the borders of culinary and design.

This hand-picked white tea with notes of peach is the perfect conduit for connection, a comforting embrace symbolizing the warmth of the Pantone Color of the Year 2024.

[[ recipeID=recipe-8lr8h2n3j, title=Smoked Salmon Parfait ]]

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Smoked Salmon Parfait


Keywords: Pantone, Peach Fuzz

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins


Smoked Salmon Parfait | Chervil | Caviar | Pumpernickel Crisp

  • 17 oz. Smoked Salmon (make sure bloodline is clean)
  • 1 ¼ cup Cream
  • ½ cup Water
  • 2 ¼ tsp. Champagne Vinegar
  • 1 tsp. Salt
  • 1 ¼ cup Whipped Cream
  • 12 Gelatin Sheets


  • 2 tbsp. Gin
  • 1 tbsp. Mustard Seeds
  • 2 tbsp. Coriander
  • ½ cup Pantone Color of the Year 2024 Peach Fuzz white tea leaves
  • ½ cup Coarse Salt
  • ½ cup Sugar
  • ¼ cup Fresh Dill, finely chopped
  • 1 tsp. Juniper Berries, crushed
  • 1 side Salmon Filet, with the skin

Pickled Vegetables

  • 1 cup Rice Wine Vinegar
  • ¼ cup Sugar
  • 1 tsp. Black Peppercorns
  • 1 tsp. Kosher Salt


Smoked Salmon Parfait | Chervil | Caviar | Pumpernickel Crisp

  1. Heat 1 1⁄4 cup cream + 1⁄2 cup water, + 17oz. smoked salmon, 2 tsp. champagne vinegar, and 1 tsp. salt. heat for 4-minutes, or until salmon is cooked.
  2. Bloom in ice water, 7 sheets of gelatin.
  3. Whip 1 1⁄2 cups of cream to stiff peaks.
  4. Blend and strain salmon mixture through fine chinois. Place blended salmon mixture into a mixing bowl and dissolve bloomed gelatin into mixture.
  5. Fold, 1⁄3 at a time, whipped cream into salmon mixture.
  6. Pipe into molds or pour into 1⁄3 pan.
  7. Chill in the refrigerator for 6 hours or overnight. (Note: Make sure the salmon mix has cooled down enough before folding with the whipped cream.)


  1. Toast mustard seeds, juniper berries, coriander, Peach Fuzz tea in a small sauté pan. Blend in vita mix or coffee grinder. Mix the contents with all other ingredients and spread over salmon. Wrap salmon in cheese cloth. Place in a walk-in cooler skin side up for 24 hrs with weight on top. Flip with flesh side up and cure for another 24 hrs.

Pickled Vegetables

  1. Combine all ingredients with vegetables.


By The Resort at Pelican Hill