Stephen McAllister’s tea cured salmon recipe has always been a big hit with the customers of The Pig’s Ear. It is also a great dinner party starter as all the work is done ahead of time leaving you free to mingle with your guests.
– 500g organic Irish salmon, skin off & pin-boned
– Zest of 1 orange & 1 lemon
– 70g sea salt
– 90g sugar
– 30g dill or fennel
– Tea from 2 Earl Grey tea bags
– 100g yogurt, strained in a muslin cloth overnight
– 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 disks, with the remainder scooped out into little balls using a small melon baller
– Fennel herb, for garnish
1. Add the orange, lemon, salt, sugar, dill and tea to a bowl.
2. Cover the fish completely with the salt and sugar mixture and place onto a dish.
3. Cover the dish with clingfilm and refrigerate for up to 24 hrs, turning halfway through.
4. When the curing time is up, wash under running cold water. Pat dry using a cloth.
5. Place on a chopping board and slice into even pieces.
6. Take the yogurt from the cloth and season with salt and white pepper to taste.
7. 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.
8. Place a slice of salmon on each plate with the different cucumbers beside it. Top with some apple slices and a little fennel herb.
9. Finish with olive oil and a squeeze of lemon.
All in the Food is a celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from star chefs, including Darina Allen, Neven Maguire, and Ross Lewis, along with contributions by some of Ireland’s rising stars, this book is a showcase of the most talented chefs in Ireland.
All in the Food is published by O’Brien’s Press and is available to buy here.