Salmon Paillard with Lemon Aïoli

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

A paillard is a cut of veal rather like a minute steak. The salmon for this dish is prepared in the same way, carved as thinly as possible, then flattened with a mallet between sheets of cling film. You are going to cook the salmon on plates and then drizzle the lemon and garlic sauce across the top. It is a method that uses very little fish and so makes a light, though tasty, meal when served with a tossed salad and some crusty white bread.

Traditional aïoli is a type of garlic may