Earl Grey Cured Salmon with Hollandaise

Earl grey cured salmon with hollandaise_goodhousekeeping_page

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


[1] 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.

[2] 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.

[3] When ready, unwrap salmon and roughly rinse off cure. Pat dry with kitchen paper, then slice as thinly as you can off the skin.

[4] 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.

[5] 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.