- 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
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.
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.
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.