Fusion Recipe: Gravlax-Ting-Momo

Gravlax-Ting-Momo

Gravlax-Ting-Momo is a creative fusion dish combining Nordic-style cured salmon (gravlax) with traditional Tibetan steamed buns (tingmo or ting momo).


The concept merges the rich, silky texture and dill-infused salt-cured flavour of Scandinavian salmon with the fluffy, layered, pillow-soft warmth of hand-twisted Tibetan bread. Often served open-faced or sandwiched together with a dollop of zesty, creamy mustard sauce or wasabi crème fraîche, it offers an incredible contrast of temperatures, textures, and cross-cultural culinary traditions.


Ingredients

  • For the Gravlax:
    • 1 lb (500g) sushi-grade salmon fillet (skin-on, pin bones removed)
    • 1/4 cup coarse sea salt
    • 1/4 cup white sugar
    • 1 big bunch of fresh dill (roughly chopped)
    • 1 tbsp whole white peppercorns (crushed)
  • For the Tingmo (Tibetan Steamed Buns):
    • 2 cups all-purpose flour (or a 1:1 mix of wheat and all-purpose flour)
    • 3/4 tsp active dry yeast
    • 3/4 tsp sugar
    • 3/4 cup warm water
    • 1/2 tsp baking powder
    • 1 tbsp oil (plus extra for brushing)
    • A pinch of salt
  • For Assembly & Sauce:
    • 1/3 cup Dijon mustard or a wasabi-infused cream sauce
    • Fresh dill fronds and lemon wedges for garnish

Instructions & Method

  1. Cure the Gravlax: Combine the salt, sugar, crushed white peppercorns, and chopped dill. Place the salmon skin-side down on plastic wrap, pack the curing mixture thickly over the flesh, wrap tightly, weigh it down with cans, and refrigerate for 24 to 36 hours.
  2. Finish the Salmon: Unwrap the cured salmon, rinse off the salt mixture under cold water, pat completely dry, and slice the flesh wafer-thin on an angle.
  3. Activate the Yeast: Dissolve the sugar in warm water, add the yeast, and let it sit for 10 minutes until frothy.
  4. Make the Tingmo Dough: In a large bowl, mix the flour, baking powder, oil, salt, and the frothy yeast mixture. Knead into a smooth, soft dough, cover with a damp cloth, and let it rise for 1.5 to 2 hours until doubled in size.
  5. Shape the Buns: Roll the dough out into a flat sheet, lightly brush with oil, cut into strips, fold, and twist them into traditional flower-like layered rolls. Let them rest for 15 minutes.
  6. Steam: Arrange the buns in a greased steamer basket and steam over boiling water for 15 to 20 minutes until fluffy and light.
  7. Assemble: Tear open a warm, steamy tingmo to expose its layers, layer in the thinly sliced gravlax, and top with a spoonful of mustard-cream sauce and fresh dill.

Expert Tips

  • Curing Time Control: A 24 to 36-hour cure gives the salmon a delicate, soft texture that pairs brilliantly with the pillowy softness of the bread without being overly salty.
  • The Layering Trick: When rolling the tingmo dough, a light brush of oil or a subtle smear of chilli paste between the folds ensures the layers separate cleanly when steamed.
  • Serving Contrast: Serve immediately while the buns are hot so that the contrast between the warm, airy bread and the cool, silky cured salmon stands out.



 

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