Roasted salmon and new potatoes with salmon roe sauce gribiche
Salmon fillets are roasted with small potatoes and topped with the vibrant sauce gribiche, which is made with chopped hard boiled eggs, herbs, mustard, capers and cornichons. We use salmon roe to enrich the sauce with pops of salmon flavour and add a touch of luxury.
Ingredients
Metric
Imperial
- 500g of new potatoes
- 1 dash of olive oil
- 1 lemon, cut in half
- 1 garlic bulb, cut in half
- 2 salmon fillets
- salt, to taste
Sauce gribiche
- 2 Freshlay Farms Golden Yolker® eggs, and 1 egg yolk
- 2 tsp Dijon mustard
- 1 tbsp of white wine vinegar, plus more to taste
- 1 pinch of cane sugar
- 1 pinch of cayenne pepper
- 2 anchovy fillets
- 100ml of light olive oil
- 2 tsp baby capers
- 4 cornichons, chopped
- 1 handful of fresh tarragon
- 1 handful of fresh chives, finely chopped
- 50g of salmon roe
Method
Preheat oven to 180°C
Boil the potatoes for 5 minutes until just tender, then allow to steam dry
- 500g of new potatoes
Toss the potatoes with oil and then season to taste. Roast for 20 minutes with the garlic and lemon wedges
- 1 dash of olive oil
- 1 lemon, cut in half
- 1 garlic bulb, cut in half
Add the salmon fillets and season to taste. Roast for 5-7 minutes
Cover the 2 eggs with cold water. Bring to the boil, then cook for 8 minutes. Cool the eggs in cold water. Once cool, peel the eggs and separate the yolks and whites
Mix the raw yolk, mustard, 1 tablespoon of the vinegar, sugar, the cayenne, anchovies and a small pinch of salt. Mash in the cooked egg yolks until well combined
- 1 Freshlay Farms Golden Yolker® egg yolk
- 2 tsp Dijon mustard
- 1 tbsp of white wine vinegar, plus more to taste
- 1 pinch of cane sugar
- 1 pinch of cayenne pepper
- 2 anchovy fillets
Slowly add the oil, whisking continuously, as if making mayonnaise. Continue until all the oil is used up (if the mixture does split, it can be saved by starting with a fresh raw egg yolk and whisking the split mixture in slowly)
- 100ml of light olive oil
Finely chop the egg whites and add them to the sauce with the capers, cornichons, tarragon and chives. Season with salt and add more vinegar if necessary (the sauce should be piquant). Stir through the salmon caviar
- 2 tsp baby capers
- 4 cornichons, chopped
- 1 handful of fresh tarragon
- 1 handful of fresh chives, finely chopped
- 50g of salmon roe
Serve the new potatoes and salmon with the salmon caviar gribiche
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