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.

First published in 2023




Sauce gribiche



Preheat oven to 180°C


Boil the potatoes for 5 minutes until just tender, then allow to steam dry


Toss the potatoes with oil and then season to taste. Roast for 20 minutes with the garlic and lemon wedges


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


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


Serve the new potatoes and salmon with the salmon caviar gribiche

First published in 2023

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