While staying with Natural
Retreats at Yorkshire Dales,
we recommend a meal at the
Wensleydale Heifer.
recommended
recipe
T h e W e n s l e y d a l e H e i f e r ’ s Fa m o u s
C u r e d S a l m o n G r ava l a x
This is a fantastic recipe that is easy to do at home. After the salmon
is ready and sliced it is great served with brown bread and butter,
or, if you fancy having it as a breakfast dish it works well with hot
buttered toast and creamy scrambled eggs.
• 400g Salmon
• 1 Vanilla Pod
• 70g Maldon Salt
• 150g Sugar
• 5g Parsley, chopped
21
• 5g Dill, chopped
• 5g Coriander, chopped
• Lemon, squeezed
• 1Tbsp Dijon Mustard
Blend the vanilla, 85g of salt and 75g of sugar into a fine powder and
cover the salmon with it. Cover the salmon and leave for one day to
cure. Wash salt and sugar off before using. Top with Dijon mustard
and half the chopped dill and thinly slice.
Or come in and try this...
What is your favourite dish?
The Maple Roast Lobster, Bacon & Shellfish Salad. It is actually on
the menu as the Heifer’s most controversial dish. It is loved by 99%
of our customers, but some guests don’t get the mix of flavours.
Also our steaks are fantastic; we use a local butcher who is the
most passionate food producer I have ever met. We use a twominute whisky marinade on all our meats that adds an extra
sweetness and have a very expensive char grill that gives a great
barbecued flavour.
The Wensleydale Heifer
S ta r t e r
Mediterranean Fish Soup, Seared Salmon & King Scallop,
Braised Baby Fennel, Spicy Red Pepper Rouille, Olive Oil Croutons
Main
Our Famous Fish & Chips, Crackling Black Sheep Beer Batter,
Posh Peas, Hand Cut Goose Fat Chips, Tartar Sauce, Malt Salt
If you weren’t at The Heifer what do you think you’d be doing?
If I wasn’t doing this job I would have been a stockbroker in London;
not that I have any interest in stocks and shares but I know there are
loads of amazing restaurants where I could enjoy business lunches.
My passion for food and drink has been strong from an early age.
I always enjoyed eating and the concept of making a career out of
my passion was the only thing I wanted to do.
www.naturalretreats.com
D e ss e r t
Yorkshire Raspberry & White Chocolate Brûlée
Butter Shortbread, Marinated Summer Fruits
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