EARL GREY-CURED SALMON WITH HOLLANDAISE

The floral flavours of Earl Grey tea work wonders with the richness of the salmon. Pressing it under a weight firms up the fish, making slicing easy.

HANDS-ON TIME 20MIN, PLUS 2 DAYS CURING. COOKING TIME ABOUT 10MIN. SERVES 8 For the salmon ✶✶ 150g (5oz) fine salt ✶✶75g (3oz) caster sugar ✶✶40g (11/2oz) loose leaf Earl Grey tea ✶✶Finely grated zest and juice of 1 orange ✶✶650g (1lb 7oz) piece salmon, skin on For the hollandaise ✶✶ 1tbsp loose leaf Earl Grey tea ✶✶2tbsp white wine vinegar ✶✶6 black peppercorns ✶✶4 large egg yolks ✶✶250g (9oz) unsalted butter, chopped ✶✶Juice of 1/2 lemon 1 Line a roasting tin that will hold the salmon with a double layer of clingfilm, leaving the excess hanging over the sides. To make the cure, in a medium bowl mix together the salt, sugar, tea, orange zest and juice. 2 Sprinkle half the cure over the base of the lined tin, then lay the salmon on top (skin-side down). Sprinkle over the remaining cure, then wrap the…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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