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 green onions (green shallots), white and pale green parts, sliced finely ¼ cup finely chopped fresh dill 2 tablespoons drained baby capers 2 tablespoons extra virgin olive oil ½ teaspoon sea salt flakes

150g mixed salad leaves

400g tomato medley finely 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 mandolin.

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.