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.

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