Herb stuffed whole roast salmon with gribiche new potatoes
A succulent whole salmon roasted mixed with lovely gribiche new potatoes, a perfect dinner or Sunday lunch. An easy recipe to honour a whole salmon as its best.
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What you’ll need
- Whole salmon
- Selection of fresh herbs - thyme, rosemary, coriander, parsley, mint etc
- Lemon slices
- 500g new potatoes
- 6 eggs
- 1 cup mayonnaise
- bunch of parsley finely diced
- 1/2 cup of cornichons
- 1/2 cup capers
- juice of 1 lemon
Let's Cook!
Step 1
Preheat the oven to 180’c
Boil the potatoes for 15 minutes until softened but still holding their shape.
Step 2
Boil the eggs for 7 mins and peel.
Stuff the cavity of the salmon with the herbs and lemon slices and drizzle with olive oil and a sprinkle of salt and pepper.
Roast the salmon for 30 mins until tender and flaky
Step 3
Slice the potatoes into chunks and chop the eggs into quarters. combine both in a bowl with the cornichons, capers, parsley and lemon juice.
Step 4
Stir well with a good pinch of salt and pepper and serve alongside the salmon
