Wild Irish Salmon Mayonnaise With Homemade Mayonnaise And Seasonal Salad
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
64
Sweetness
47
Sourness
39
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Poach the salmon; leave to cool
2
Meanwhile make the Tomato and Mint Salad
3
Remove the cores from six tomatoes and quarter
4
Sprinkle with a little salt, sugar and black pepper
5
Toss immediately in a little French dressing; sprinkle with 1 to 2 teaspoons of chopped mint and basil
6
Slice a medium cucumber, sprinkle with salt, 1 to 2 dessertspoons of wine vinegar and plenty of sugar
7
Stir in 2 teaspoons of finely chopped fennel
8
To assemble the Salmon Mayonnaise, put a portion of salmon on each plate when it is just cold
9
Garnish with a little lettuce, pipe some Potato Salad onto the lettuce and put a little Tomato and Cucumber Salad on the plate as well as one spoonful of egg mayonnaise
10
Garnish with tiny spring onions and watercress and a segment of lemon
11
Additional mayonnaise can be served separately or put into a bowl on each plate
12
Piped Potato Salad: Add French dressing, finely chopped parsley, chives and mayonnaise to 1 litre (1 3/4 pints) stiff, freshly mashed potato to taste
13
Pipe onto individual leaves of lettuce
14
Mayonnaise: Most people don't seem to be aware that mayonnaise can be made, even with a hand whisk, in under five minutes
15
The great secret is to have all your ingredients at room temperature and to drip the oil very slowly into the egg yolks at the beginning
16
Good quality ingredients are essential to a successful mayonnaise
17
Put the egg yolks into a bowl with mustard, salt and the white wine vinegar
18
Put the oil into a measuring jug
19
Take a whisk in one hand and the oil in the other and drip the oil on to the egg yolks, drop by drop, whisking at the same time
20
Within a minute you will notice that the mixture is beginning to thicken
21
When this happens you can add the oil a little faster, but not too quickly or it will suddenly curdle
22
Taste and add a little more seasoning and vinegar if necessary
23
If the mayonnaise curdles, it will suddenly become quite thin, and if left standing the oil will start to float to the top
24
You can easily rectify the situation by whisking another egg yolk or 1 to 2 tablespoons of boiling water into the mayonnaise, half a teaspoon at a time, until it emulsifies again
25
Lower the eggs gently into boiling salted water, bring the water back to the boil and hard-boil the eggs for 10 minutes in boiling water
26
Drain and put immediately into a bowl of cold water
27
(Eggs with a black ring around the yolk have been overcooked
28
) When cold, shell and slice in half lengthways
29
Sieve the yolks and mix the sieved egg yolk with mayonnaise
30
Add chopped chives and salt and pepper to taste
31
Fill into a piping bag and pipe into the whites
32
Garnish with a sprig of parsley or chervil and serve on a bed of lettuce