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 mayonnaise made with a mortar and pestle. A liquidiser, however, will produce creditable results with less risk of the sauce curdling.
© 1990 Shaun Hill. All rights reserved.