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  • Green Mayo With Smoked Fish Salad

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    Green Mayo With Smoked Fish Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Egg yolks
    • 1/4 quart Extra virgin olive oil Lemon juice Salt and pepper
    • 6 ounce Baby spinach
    • 4 ounce Arrugala
    • 2 ounce Fennel tops
    • 2 ounce Parsley
    • 2 ounce Chervil
    • 2 ounce Tarragon
    • 1 ounce Cilantro
    • 1 ounce Green onions Smoked fish ie salmon, sturgeon or possibly chubb
    • 6 Tbsp. Green mayo
    • 1 x Vidallia onion, minced
    • 1 x Yellow bell pepper, minced
    • 1 x Red bell pepper, minced
    • 1 x Fennel bulb, minced Arrugala leaves Endive leaves

    Directions

    1. 1 Beat the seasoned egg yolks whilst drizzling in the oil till thick and glossy. Add in the lemon and continue whisking.
    2. 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.
    3. 2 Hot 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.
    4. For the Smoked Fish Salad:Arrange the salad and fish, and dress with the green mayo before serving.

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