https://youtu.be/xQnAft9wodkShare February 23, 2016 #BirchallsBritainCured Salmon with Lemongrass & Ginger Tea We were very lucky to recently spend some time at the spectacular Inn on the Lake in Glenridding, Cumbria. At the heart of the hotel is the 2 AA rosette award-winning Lake View restaurant. A very accomplished kitchen team, lead by experienced head chef, Mark Harris, produces a very fine dining experience with an emphasis on local produce.Here Mark shares one of the most popular dishes from the restaurant, using our Lemongrass and Ginger Tea. Only the most elegant batons of lemongrass and delicate cuts of ginger pieces have been used and it is this focus on quality that ensures its good enough for Mark’s Cured salmon dish.The ingredients are below, we urge you to give it a try!Ingredients300-400g Salmon Fillet8oz Salt8oz SugarFresh CorianderFresh Chillies1 Birchall Lemon and Ginger tea bag (Contents to remain in tea bag)½ cup of TreacleGarnishTruffle shavings and coriander1 Confit eggPre heat a fan assisted oven to 65oCSeparate the egg yolk from the whiteSubmerge the yolks in an oven-proof saucepan filled halfway with olive oilPlace in the oven for 55 mins