Name: Smoked salmon trout with lemongrass mayonnaise
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: special equipment: deep fryer; 6 salmon trout smoked; 100 g carrots julienned; 100 g courgettes baby, julienned; 100 g asparagus julienned; 100 g cucumber julienned; 20 g fresh coriander chopped; 25 ml vinegar white wine; 5 ml Dijon mustard; 75 ml canola oil; salt; 1 spring roll wrappers; 1 eggs yolk only; 10 ml vinegar white wine; 300 ml canola oil; 50 g lemongrass; lime zest only; salt; 10 ml lime juice; 5 ml salmon roe

Recipe Disclaimer

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Ingredients (20)

	special equipment: deep fryer
6	salmon trout — smoked

Salad:

100 g	carrots — julienned
100 g	courgettes — baby, julienned
100 g	asparagus — julienned
100 g	cucumber — julienned
20 g	fresh coriander — chopped

DRESSING:

25 ml	vinegar — white wine
5 ml	Dijon mustard
75 ml	canola oil
	salt

SPRING ROLL CRISPS:

1	spring roll wrappers

LEMONGRASS MAYONNAISE:

1	eggs — yolk only
10 ml	vinegar — white wine
300 ml	canola oil
50 g	lemongrass
	lime — zest only
	salt
10 ml	lime juice
5 ml	salmon roe

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Method:

Salad

Cook the asparagus in boiling till tender and refresh in ice water.
Combine all the vegetables and add coriander.
Add a small amount of dressing.

Dressing

Combine oil, water, and vinegar. Add a little salt for seasoning.

Spring roll crisps

Heat the fryer to 160°C.
Fry the cut spring roll pastry till golden brown.
Place on paper towel to drain the excess oil.

Lemongrass mayonnaise

Heat the oil up with the crushed lemongrass in to infuse the flavour. Remove from heat and allow to cool. Once cool strain the lemongrass out of the oil.
In a blender add the 1 egg yolk and white wine vinegar, slowly add the oil until it starts to thicken. Add the zest and season with a little salt and a little juice of the lime.

To serve

Drizzle the mayonnaise around the plate then layer the salmon and the salad.
Finish the top layer off with the salad.
Carefully place the crisp on top and place a little of the caviar around the plate.
Serve immediately.

Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.

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