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.

Provencal Huon Salmon Grand Aioli
20 Minutes
6 Minutes

  • 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