Salmon, new potato and salad cream

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In his salmon with salad cream recipe, Luke Holder lightly cures the fish before cooking it sous vide. Many only know the wonders of pre-made salad cream, but once you make your own, you won't go back. If you can't find pickled shallots in the shops, finely sliced, delicately pickled onions will work just as well.

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Salad cream

New potatoes

To serve


  • Blender
  • Sous vide equipment


Preheat a water bath to 46°C
Begin by curing the salmon. Combine the salt, sugar and citrus zests in a bowl and mix to combine. Coat the salmon in the citrus cure and set aside for 8 minutes
Wash off the cure thoroughly under cold running water, then transfer the fish to a vac pac bag with a little olive oil. Seal and cook in the water bath for 45 minutes
  • olive oil
Once cooked, and while still warm, remove from the bag and flake the salmon into bite-sized pieces. Set aside while you prepare the salad cream
For the salad cream, add the egg yolks to a food processor and start blending. Mix together the remaining ingredients, then slowly add to the egg yolks in a thin, steady stream until the correct consistency has been reached (the sauce should resemble a thin mayonnaise)
In a saucepan, submerge the potatoes in cold water. Add a good few pinches of salt and bring to the boil, continuing to cook for 6-8 minutes until tender but not falling apart or split. Strain, allow to cool, slice in half and set aside
Arrange the flaked salmon onto plates with the new potatoes. Drizzle over some salad cream, season with pepper and garnish with chives, bittercress, rings of pickled shallots and other fresh herbs of your choice

Luke Holder comes by his taste for ultra-authentic local cuisine honestly: he's spent large chunks of his career soaking up regional techniques in far-flung parts of the world.

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