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cold salmon gentile |
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| Ingredients -
Serves 4 |
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Method |
4 pieces salmon,
approx. 200g each
Bouquet garni (bay leaf, leek, peppercorns and thyme)
Slices of fresh cucumber and lollo rosso to garnish
Gentile mayonnaise
2 eggs
250ml Grappolini Gentile extra virgin olive oil
1 tsp Dijon mustard
1 tbsp vinegar
Juice of half a lemon
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Gentle poach the salmon pieces in water and the bouquet garni for about 20
minutes and leave to cool.
Put the eggs, mustard and vinegar in a blender. With the
motor running, gently pour in the extra virgin olive oil until
you get a creamy consistency and add the lemon juice.
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When ready
garnish the fish with cucumber and lettuce and a spoonful of
mayonnaise on the side. |
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If the mayonnaise starts to curdle,
immediately add about 2 tbsp hot water. |
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