The Maytime Inn is within easy striking distance of Burford, Oxford and Cheltenham as well as many other local attractions. This recipe is by Head Chef Roger Willams.
The Maytime Inn
Asthall, Burford OX18 4HW
INGREDIENTS:
FOR THE CURED SALMON
- 3 teaspoons loose leaf earl grey, divided
- 1/2 cup caster sugar
- 1/2 cup coarse sea salt
- Black pepper, for sprinkling
- 1 side salmon
- 1 fluid ounce gin
- Juice from 1/2 orange
FOR THE CITRUS CREAM
- 5 ounces crème fraiche
- Juice from 1/2 orange
- 1 teaspoon wholegrain mustard
- A few sprigs of dill, finely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
THE BREAD
- 1 loaf of rye bread
DIRECTIONS:
- Boil the kettle and pour the water over half the loose leaf tea – just enough to moisten the leaves.
- Mix the sugar, salt, pepper and remaining tea together in a bowl and sprinkle a thin layer into the bottom of the baking dish.
- Cut the salmon into 2 large pieces. If you don’t have a baking dish big enough, you can cut the salmon into manageable fillets. Lay one side of salmon in the dish, skin side down and sprinkle the cure all over. Then lay the other side, skin side up, on top of the salmon and sprinkle the remaining cure all over.
- Pour the orange juice, gin and tea over the salmon.
- Add a layer of plastic wrap over the dish and place the chopping board or dish on top of the fish. Add the cans and refrigerate. Every day, turn the salmon fillets over and baste with any liquid in the tray.
- The salmon will be ready after 48 hours, although could be left up to 72 hours for a slightly stronger cure.
- Make the cream 1 hour or so before serving. In a mixing bowl, add the crème fraiche, orange juice, mustard, and dill. Mix until flavors are combined and season to taste.
- When ready to serve, remove the salmon from the cure, rinse gently under cold water, scrape off any tea leaves and pat dry. Slice salmon as thin as possible and serve