Seared Salmon Salad/Creamy Mayonnaise

Name: Seared Salmon Salad/Creamy Mayonnaise
Yield: Serves Four
Ingredients: 1 tbsp sunflower seeds; 1 tsp English mustard; 60 ml olive oil; ½ lemon, juiced; 100 g broad beans, or 60 g podded weight; sea salt & black pepper; 200 g quinoa; 20 g clear honey; 1 tsp white wine vinegar; 300 ml light grapeseed oil; 2 red peppers; 1 handful of fresh parsley, chopped; 3 egg yolks; 1 preserved lemon, finely sliced; 50 ml double cream; rapeseed oil; 1 handful of fresh mint, chopped; 1 tbsp pumpkin seeds; juice of 1 lemon; 300 g fillet of salmon, skinned, pin bones removed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Mayonnaise

3 egg yolks
1 tsp English mustard
1 tsp

Preserve
Starter
Pescatarian
Gluten-free

Method

To make the mayonnaise

Place the eggs, mustard and vinegar into the bowl of a food processor, season with salt and freshly ground black pepper and whizz on a high speed intermittently. Slowly drizzle in the grapeseed oil and lemon juice: the mixture will thicken and emulsify. Scrape into a bowl and whisk in the double cream. Season again and set aside.