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Christmas party nibbles galore worthy of an Earl.


Qty Ingredients
300g - 400g Salmon Fillets
1 The Earl Loose Leaf Pyramid Bag
1 Lemon, Zested
1 Lime, Zested
1 Orange, Zested
75g Salt
25g Caster Sugar
  • Remove the skin from the salmon fillets or get your fishmonger to do that.
  • Pat dry and set aside.
  • Toast the earl grey in a dry frying pan for about 2 minutes and allow to cool.
  • Combine the citrus zests with the salt and sugar and the cooled earl grey tea bag.
  • Lay a sheet of cling film on the bottom of a plastic container and sprinkle on 1/2 of the salt mixture.
  • Place the salmon fillets on top and sprinkle on the remaining salt mixture.
  • Lay another piece of cling film on the top of the salmon and add another container with some jam jars or something heavy placed in it.
  • Place this on top of the salmon and leave in the fridge overnight.

Citrus Vanilla Mayonnaise

Qty Ingredients
175ml Olive Oil
1 St Clements Tea Bag
3 Egg Yolks
Pinch of Salt
Pinch of White Pepper
1 tsp Dijon Mustard
1 tbsp Juice from a Lemon
1 tbsp Juice from a Orange
1 tbsp Juice from a Lime
Seeds from ½ a Vanilla Pod
  • When ready the salmon should feel firm.
  • Rinse thoroughly with cold water till the salt mixture has been completely removed.
  • Slice thin to serve.
  • Warm the olive oil with the contents of the St Clements tea bag for 4 minutes.
  • Allow to cool down slightly before straining.
  • Combine the egg yolks, salt, pepper and mustard together and whisk.
  • Gradually add the tea infused olive oil whilst whisking continuously.
  • Once all the oil had been added the mixture should be thick.
  • Add the citrus juices to the mayonnaise and leave wrapped in the fridge.

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