Herb stuffed whole roast salmon with gribiche new potatoes
Herb stuffed whole roast salmon with gribiche new potatoes
Ingredients
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
Cooking steps
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
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
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
OUR LATEST RECIPES