For the salmon:
150 g (5 oz) fine salt
75 g (3 oz) caster sugar
40 g (1 ½ oz) loose leaf Earl Grey tea
Finely grated zest and juice 1 orange
650 g piece of salmon, skin on
For the hollandaise:
1 tbsp loose leaf Earl Grey tea
2 tbsp white wine vinegar
6 black peppercorns
4 large egg yolks
250 g (9 oz) unsalted butter, chopped
juice of 1/2 lemon
 Line a roasting tin that will hold the salmon with a double layer of clingfilm, leaving excess hanging over the sides. Make the cure: in a medium bowl, mix the salt, sugar, tea, orange zest and juice.
 Sprinkle half the cure over base of the lined tin, then lay salmon on top (skin-side down). Sprinkle over remaining cure, then wrap fish tightly in the clingfilm. Sit a baking tray on top of the fish and weigh down with tinned food. Leave for 2 days in the fridge.
 When ready, unwrap salmon and roughly rinse off cure. Pat dry with kitchen paper, then slice as thinly as you can off the skin.
 For the hollandaise, put the tea, vinegar, peppercorns and 50ml (2fl oz) water into a small pan. Bring up to the boil, then simmer to reduce to about 1tbsp liquid. Strain into a blender or food processor, add yolks and pulse with a pinch of salt.
 Melt butter in the empty clean pan, being careful not to let it boil. Remove from heat and pour into jug. With the motor running, pour butter in a thin stream on to the yolk mixture – the mixture will thicken. Pulse in lemon juice and season to taste. Serve with salmon and some toasts, if you like.