Oven Poached Akaroa Salmon, Caper Egg and Parsley Mayonnaise
Oven poached Salmon
- 600g to 700g salmon fillet scaled
- 150mls olive oil
- Juice and zest 1 lemon
- 4 sprigs dill chopped
- Flaky sea salt
- Freshly milled pepper
Caper egg and parsley mayonnaise
- 3 hard boiled eggs (cook 8 – 10 minutes then plunge into cold water)
- 2 tablespoons capers drained and chopped
- 1 tablespoon Italian parsley chopped
- 1 tablespoon chives finely chopped
- 1 teaspoon whole grain mustard
- Dash Tabasco sauce
- Squeeze of lemon juice
- 120g mayonnaise, just over 1/3 cup
- Flaky sea salt and freshly milled pepper to taste
For the Akaroa salmon
Pre heat your oven on to 120°C.
Cut a piece of wax paper 40cm long by 30cm wide. Brush paper with a little of the olive oil, season with salt and pepper. Scatter over half the dill and zest.
Arrange the salmon on the paper 3 cm in along the 40cm edge.
Brush all the remaining oil over the salmon (slip slap slop) scatter over the remaining dill, and lemon zest.
Squeeze over the lemon juice, season and enclose by folding the paper over and tucking it under the salmon along your 3cm edge fold in the ends.
Place on a baking sheet and place in the oven to cook this will depend on the thickness of your salmon.
Check after 8 to 10 minutes when you touch the fish your finger should go through the flesh, the colour should not have changed too much and remain beautiful and orange.
Remove from the oven and allow cooling in the paper.
For the caper and egg mayonnaise
Place all the ingredients in a large bowl and gently fold together, season with a dash of Tabasco, squeeze of lemon, salt and freshly milled pepper.
For the picnic
Place the salmon in a suitable plastic air tight container and set the mayonnaise along side it with a couple of lemon wedges and crusty bread.
John Hawkesby’s wine suggestion
Stoneleigh Rapaura Series 2007
Cottage Block Chardonnay 2006