afternoon tea, baking salmon with chamomile tea, Downton Abbey, Downton Abbey casting news, Downton Abbey Cookbook, Downton Abbey recipes, Edwardian cooking, fish farms, food history, fundraising over tea, Prince Rupert Environmental Society, Royal birth, salmon, Save our Salmon, The Salmon Recipes cookbook
Happy days as anglophiles around the world celebrate a royal birth with scones and clotted cream and pots of tea. Today is also a special day for Lord D and myself as we celebrate another year of wedded bliss.
I am safely back at home after an eventful visit with my family out in Western Canada. While the memories and bug bites will fade, there is much fish in our freezer to remind me of our fishing adventures. Not too many women would bring a box of fish as carry on luggage, but cooks will go to great lengths to bring home the best for their families and friends, and colleagues. I had some of the salmon smoked for me at Billingsgate (in Calgary) while it was still fresh, and already shared a taste with my work colleagues (served up with bagels and cream cheese). Nothing beats wild salmon. Read on to learn more about efforts to protect the wild fish of the West Coast.
As you may know, Tea Tuesday is a weekly tradition I started, dishing about Downon Abbey, featuring a new “Downton” era recipe. Refer to my Online Guide to Afternoon Tea, helpful in understanding traditions and recipes to help you host your own tea party with family and friends. During Downton Downtime I only post once a week so not all the dishes here will be served at tea, but we can still put the kettle on and share Downton gossip over a nice cup of tea.
Today’s savoury dish is Camomile Tea Salmon. A wonderful recipe from The Salmon Recipes, a cookbook I discovered on our fishing adventure to Prince Rupert.