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00 46 explorer: BOOK : FOOD section RECIPE QUICK TEA INFUSED GRAVLAX SALMON This fabulous recipe makes enough salmon for eight people. You can infuse the salmon for up to two days, but you’ll also get a wonderfully mellow tea flavour with a quick cure for 12hrs. Serve this Gravlax salmon as part of an elegant afternoon tea with lemon wedges and sourdough crackers. It makes wonderful tea sandwiches too. Serves: 8 people as a starter Prep: 12hrs 20 minutes INGREDIENTS 650g fresh salmon, skin on 150g sea salt 75g caster sugar 45g loose Earl Grey tea (I used Tregothnan Earl Grey tea) Bunch of fresh dill, finely diced (optional) Zest and juice of 1 lemon METHOD 1. Line a large roasting tin with a double layer of cling film. 2. Make the “cure” mixture by mixing the salt, sugar, tea, dill, zest and juice together. 3. Spoon half of the cure mixture into the lined tin, and lay the salmon on skin side down. 4. Spoon the remaining cure mixture over the salmon and then wrap the salmon very tightly in the cling film. Sit another baking or roasting tin on top, add a few tins of food or weights to weigh it down and leave in a cool place or the fridge for 12hrs or up to 2 days. 5. When you’re ready to serve the salmon, unwrap it and rinse off the cure with cold water. 6. Slice the salmon very thinly from the skin. If you have time, you can freeze it for a few hours and it will be easier to cut. 7. Serve with fresh lemon wedges and sourdough crackers.
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