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.