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 90g sugar 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 …