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CURED SALMON

Christmas party nibbles galore worthy of an Earl.

Serves16 Nibbles
Makes In10 Mins
DifficultyEasy
Dietary

Ingredients

For The Salmon

QtyIngredient
300-400g
Salmon Fillets
1Twinings The Earl Loose Leaf Pyramid Bag
1Lemon, Zested
1Lime, Zested
1Orange, Zested
75gSalt
25gCaster Sugar

For The Citrus Vanilla Mayonnaise

QtyIngredient
1Olive Oil
1Twinings St Clements Tea Bag
3Egg Yolks
Pinch of Salt
Pinch of White Pepper
1 tspDijon Mustard
1 tbsp Juice from a Lemon
1 tbspJuice from an Orange
1 tbspJuice 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.