Earl Grey Tea Cured Salmon, Cucumber, Butter Milk, Dill Oil

Posted by System Administrator Friday 7th November 2014 0 Comment(s) Wine & Food Inspirations,
Restaurant: The Pigs Ear, Nassau Street
Website: www.thepigsear.ie
Address: 4 Nassau Street Dublin 2
 
Telephone number for bookings: 00353 16703865
 

Chef: Stephen McAllister
Preparation time: 10 Minutes
Cooking time: 24 Hours
List of Ingredients: Seafood


Method:
Ingredients
5oog Organic Irish Salmon, Skin off & pin boned
Zest of 1 orange & 1 lemon
70g sea salt
90g sugar
30g dill or fennel
2 earl grey tea bags 
 
Method
  • Add all the ingredients in a bowl. 
  • Cover the fish completly with the salt & sugar mixture and place onto a dish.
  • Cover the dish with clingfilm & refrigerate for up to 24 hrs turning half way through.
  • When the curing time is up wash under running cold water. Pat dry using a j cloth.
  • Place on a chopping board and slice. 
  • Serve with a squeeze of lemon, cucumber, buttermilk and fresh dill. 
 


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