Provencal Huon Salmon Grand Aioli
Perfect for feeding a crowd in the Provencal tradition, Grand Aioli (a garlic scented mayonnaise) is served on a large platter surrounded with an array of fresh spring vegetables. Guests dip the salmon and vegetables into the garlicky sauce. Use the list of vegetables as a guide.

- Preparation:
- 20 Minutes
- Cooking:
- 6 Minutes
- Serves:
- 6-8
Ingredients
- 4 Portions of Fresh Huon Salmon, skin off
- For the Aioli:
- 2 small garlic cloves
- 1 tsp salt
- 2 egg yolks (at room temperature)
- 250mls olive oil
- 250mls vegetable oil
- Lemon juice to taste
- To serve:
- 500g kipfler potatoes, peeled and cooked
- 1 bunch radishes, washed and trimmed
- 1 bunch asparagus, blanched
- 1 cup sugar snap peas, trimmed
- 4 boiled eggs, peeled and cut in half
- Crusty bread to serve
Method
-
1
Gently steam the salmon for 5 - 6 minutes (for medium cooked), or until done to your liking. Timing may vary depending on the thickness of the salmon. Cool to room temperature, then cut into bite size pieces.
-
2
Finely grate garlic into a large bowl. Add salt. Whisk the egg yolks into the bowl until light and smooth. Combine both oils into a jug, then add a few drops to the eggs, and whisk until it feels thick and tacky. Continue to add the oil, whisking continually until you obtain a thick, shiny, firm sauce. Transfer to a storage container and refrigerate until ready to use that day.
-
3
Arrange vegetables, bread and salmon on a platter with the aioli in a bowl in the middle. Enjoy this grazing dish over a long lunch.
Provencal Huon Salmon Grand Aioli