Ingredients
For The Salmon
| Qty | Ingredient |
|---|---|
| 300-400g | Salmon Fillets |
| 1 | Twinings The Earl Loose Leaf Pyramid Bag |
| 1 | Lemon, Zested |
| 1 | Lime, Zested |
| 1 | Orange, Zested |
| 75g | Salt |
| 25g | Caster Sugar |
For The Citrus Vanilla Mayonnaise
| Qty | Ingredient |
|---|---|
| 1 | Olive Oil |
| 1 | Twinings St Clements Tea Bag |
| 3 | Egg Yolks |
| Pinch of Salt | |
| Pinch of White Pepper | |
| 1 tsp | Dijon Mustard |
| 1 tbsp | Juice from a Lemon |
| 1 tbsp | Juice from an Orange |
| 1 tbsp | Juice from a Lime |
| Seeds from ½ a Vanilla Pod |
Method
- Remove the skin from the salmon fillets (or ask your fishmonger if they can do it for you).
- Pat dry and set aside.
- Toast the Earl pyramid bag in a dry frying pan for about 2 minutes and allow to cool.
- Combine the citrus zests with the salt and sugar and the cooled Earl pyramid bag.
- Lay a sheet of cling film on the bottom of a plastic container and sprinkle on 1/2 of the salt mixture.
- Place the salmon fillets on top and sprinkle on the remaining salt mixture.
- Lay another piece of cling film on the top of the salmon and add another container with some jam jars or something heavy placed in it.
- Place this on top of the salmon and leave in the fridge overnight.
- When ready the salmon should feel firm. Rinse thoroughly with cold water until the salt mixture has been completely removed. Slice thin to serve.
