Earl grey cured salmon

This recipe has been hugely popular on our lunch menu recently so I thought we should share it with you.
Also we are planning a special dinner in May so watch this space!
Best wishes
Mark

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Ingredients

for 1 whole fillet of salmon (12 portions)

Trim the fillet of salmon and score the skin 3 or 4 times.

Make a marinade from:

400g sea salt

600g sugar

125g loose Earl Grey tea

15g ground pepper

500ml orange juice

1 tsp fennel seeds

1 lemon juice and zest

In a suitable tray whisk well to dissolve the salt and sugar.

Place the salmon fillet into this and cover with cling film.

Turn after 24hrs, and leave for a further 24hrs, then lightly rinse.

The salmon is now ready to serve, which can be kept for a couple of days in the fridge, serve either in thin slices or in 1 inch batons.

Cucumber salad x 10 portions

Peel and cut 2 cucumbers into batons or slices and

make a dressing from:

350g natural yogurt. 

1 teaspoon ground cumin 

1 lemon into juice

mix with the cucumber

season with salt and pepper

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