Side of salmon with lobster remoulade
SERVES 6 8 AS A MAIN OR 12 AS PART OF A SHARED TABLE PREP AND COOK TIME 40 MINUTES (+ COOLING TIME)
1.5kg side of salmon, pin-boned 1 (500g) cooked lobster tail 1 small (150g) fennel bulb ⅔ cup (200g) whole-egg mayonnaise 1 tablespoon Dijon mustard ¼ cup (60ml) lemon juice 1 bunch spring onions, white and pale green parts, sliced nely ¼ cup nely chopped fresh dill 2 tablespoons drained baby capers 2 tablespoons extra virgin olive oil ½ teaspoon sea salt akes 150g mixed salad leaves 400g tomato medley nely grated lemon rind, lemon wedges and baby red-vein sorrel leaves, to serve
1 Preheat oven to 180°C (160°C fan-forced). 2 Place the salmon, skin-side down, on a large sheet of lightly greased baking paper on top of a large sheet of foil. Draw sides up and pleat foil together to form a parcel and enclose the salmon. 3 Place the parcel on an oven tray; bake for 20 minutes. Cool (see Julie’s tips). 4 Meanwhile, remove the meat from the lobster tail; cut into 2cm chunks – you need about 250g meat. Slice the fennel thinly using the julienne attachment of a V-slicer or mandoline. 5 To make lobster remoulade, combine mayonnaise, mustard and 1 tablespoon of the juice in a medium bowl. Fold in the lobster meat, onion, dill, capers and fennel. Season to taste. 6 Just before serving, whisk together the remaining juice, oil and salt; toss through the salad leaves and tomatoes. Place salad on a platter. Carefully transfer the cooled salmon, skin-side down, onto the bed of salad. Finely grate lemon rind over salmon. 7 Serve salmon with lobster remoulade and lemon wedges; scatter with sorrel and extra dill, if desired. Not suitable to freeze or microwave.