Seared Salmon Salad/Creamy Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Mayonnaise

  • 3 egg yolks
  • 1 tsp English mustard
  • 1 tsp


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.