Cooked Salmon with potato, pickled onion and spicy mayo salad

METHOD

Step 1

Blanch the halved potatoes in water seasoned with salt.

Step 2

Strain and cool in the fridge. When cold, place in a bowl and mix with the kewpie mayo chopped chives, lime zest and pickled onions

Step 3

Cut the fennel in quarters and remove the core at the end. In a frying pan heat a splash of olive oil. Place the fennel parts in the pan and roast on all three sides. Add the garlic, lemon zest and squeeze half a lemon onto the fennel.

Step 4

Flake the Cooked Tassie Salmon and mix with the other ingredients in a bowl. Season with salt and serve.

Ingredients:

2 x 150g packs of Tassal Cooked Tassie Salmon (natural or cracked peppercorn) (previously known as Hot Smoked Salmon)

2 pieces of baby gem cut in half
2 large potatoes
1 granny smith apple finely diced
3 table spoons of whole egg mayonnaise
½ a bunch of chopped parsley
Zest of ½ a lemon
100 gr of finely diced dill gherkins
Salt and pepper to taste

For the salad
200 gr cocktail (small) potatoes halved
1 bunch of chives finely chopped
1 small jar of small pickled onions chopped up
4 table spoons of kewpie mayonnaise (Japanese mayonnaise)
Zest of 1 lime
Season with salt and cracked pepper

For the fennel
1 large bulb of fennel
zest and juice of 1 lemon
sea salt and pepper
1 piece of garlic chopped finely

For the sweet and spicy mayonnaise
200 gr of kewpie mayonnaise
½ a bunch of spring onions finely sliced
1 tablespoon of gochujang (Korean chilli paste)
50 ml of mirin
Drizzle of fish sauce (optional)

Recipe Credit – Ruben Koopman