This elegant starter recipe is a signature dish in Stephen McAllister’s restaurant ‘The Pig’s Ear’ in Dublin. He has kindly shared the secret to getting the beautifully delicate balance of the tea infusion just right in this recipe.
Stephen said: ‘This salmon recipe has been on The Pig’s Ear menu in some way, shape or form ever since we opened in 2008 and has always been a big hit with our guests. It’s also a great dinner party starter as all the work is done ahead of time leaving you free to mingle with your guests.’
Earl Grey Tea Cured Salmon, Apple, Cucumber, Yogurt & Dill
Ingredients : (serves 4)
500g organic Irish salmon, skin off & pin boned
Zest of 1 orange and 1 lemon
70g sea salt
30g dill or fennel
Tea from 2 Earl Grey tea bags
100g yoghurt strained in a muslin cloth over night
1 Granny Smith apple, sliced into crescent shapes
1 cucumber, one half sliced thinly length ways, seasoned with salt to soften
The other peeled and cut into 4 discs, with the remainder scooped out into little balls using a small melon baller.
Fennel herb for garnish
Add the orange, lemon, salt, sugar, dill & tea in a bowl.
Cover the fish completely with the salt and sugar mixture and place onto a dish.
Cover the dish with clingfilm and 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 cloth.
Place on a chopping board and slice into even pieces.
Take the yogurt from the cloth and season with salt and white pepper to taste.
Lay the cucumber slices on a board overlapping slightly. Spoon some yogurt in the centre and roll up into a cigar shape. Repeat until you have four cucumber rolls.
Place one slice of salmon on each plate with the different cucumbers beside it.
Place some apple slices on top with a little fennel herb.
Finish with a squeeze of lemon and olive oil.