Earl Grey Cured Salmon Sandwiches
This lightly cured salmon is infused with Ahmad Earl Grey tea, lemon, and aromatic herbs and spices. Served on sourdough with cream cheese, radish, asparagus and samphire, it makes a fresh and elegant teatime sandwich.
Earl Grey Cured Salmon Sandwiches
Difficulty
Moderate
Time to Make
2 days +
Blend
Earl Grey
FEATURED TEA
Earl Grey
For this blend, our Tea Masters balance teas from East Africa and India. They use a high proportion of quality Kenyan leaves to give the brew its lively, brisk flavour. Our exclusive bergamot flavouring is then added to enhance the tea with its exotic citrus fragrance.
INGREDIENTS
Serves 6-8
- 1 large fillet of wild Salmon
- 2 Ahmad Earl Grey tea bags, brewed with 300ml boiling water – allowed to cool
- Zest of 1 lemon – extra for serving
- 2 tbsp sea salt
- 1 tbsp light brown sugar
- 1 tbsp dill stalks, finely sliced – extra fronds for serving
- 1 tsp juniper berries
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- ½ tsp cracked black pepper
For the sandwich:
- Sourdough, sliced
- Cream cheese
- Radishes, thinly sliced
- Asparagus spears, thinly sliced
- Handful of samphire
Method
- Brew 2 cups of Ahmad Earl Grey tea and allow to cool to room temperature.
- Start by removing the skin from your salmon and patting dry. Then mix the dry cure in a small bowl. Sprinkle the salt, sugar, herbs and spices over the fish and then cover with the brewed Earl Grey.
- Cover and place in the fridge for 48 hrs to cure. Then remove the brine and pat dry with a sheet of kitchen roll. Roll the fillet of lightly cured salmon in freshly chopped dill and lemon zest and carve thinly into strips using a sharp knife.
- Build your sandwich by spreading a generous layer of cream cheese onto sourdough. Then top with sliced salmon, radish, asparagus and samphire. Serve with a fresh cup of Earl Grey with lemon.
