Green mayo with smoked fish salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| ¼ | quart | Olive oil |
| Lemon juice | ||
| Salt and pepper | ||
| 6 | ounces | Baby spinach |
| 4 | ounces | Arrugala |
| 2 | ounces | Fennel tops |
| 2 | ounces | Parsley |
| 2 | ounces | Chervil |
| 2 | ounces | Tarragon |
| 1 | ounce | Cilantro |
| 1 | ounce | Green onions |
| Smoked fish ie salmon; sturgeon or chubb | ||
| 6 | tablespoons | Green mayo |
| 1 | Vidallia onion; chopped | |
| 1 | Yellow bell pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | Fennel bulb; chopped | |
| Arrugala leaves | ||
| Endive leaves | ||
Directions
FOR THE MAYONNAISE
FOR THE GREEN BIT
FOR THE SMOKED FISH SALAD
1 Beat the seasoned egg yolks whilst drizzling in the oil until thick and glossy. Add the lemon and continue whisking.
For the Green Bit:
1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible.
2 Warm the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo.
For the Smoked Fish Salad:
Arrange the salad and fish, and dress with the green mayo before serving.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.