| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Seafood | Big, Kevin, Little, Kevin | 1 | servings | |
INGREDIENTS
| 2 | Egg yolks | |
| 1/4 | qt | Olive oil |
| Lemon juice | ||
| Salt and pepper | ||
| 6 | oz | Baby spinach |
| 4 | oz | Arrugala |
| 2 | oz | Fennel tops |
| 2 | oz | Parsley |
| 2 | oz | Chervil |
| 2 | oz | Tarragon |
| 1 | oz | Cilantro |
| 1 | oz | Green onions |
| Smoked fish ie salmon; sturgeon or chubb | ||
| 6 | tb | Green mayo |
| 1 | Vidallia onion; chopped | |
| 1 | Yellow bell pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| 1 | Fennel bulb; chopped | |
| Arrugala leaves | ||
| Endive leaves |
INSTRUCTIONS
FOR THE MAYONNAISE FOR THE GREEN BIT FOR THE SMOKED FISH SALAD 1 Beat the seasoned egg yolks whilst drizzling in the oil until thick and glossy. Add the lemon and continue whisking. For the Green Bit: 1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible. 2 Warm the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo. For the Smoked Fish Salad: Arrange the salad and fish, and dress with the green mayo before serving. Converted by MC_Buster. Recipe by: Big Kevin Little Kevin Converted by MM_Buster v2.0l.
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