Salad with hot-smoked salmon, basil mayonnaise, romaine lettuce, tomatoes and walnuts

Ingredients (4 servings):
 2 leaves of Romaine lettuce
 360–400 g hot-smoked salmon
 5 cauliflower
 35.00 walnuts
 1 pomegranate
Basil mayonnaise
 5 pot basil
 1 egg
 1 tbsp Dijon mustard
 2 tbsp apple cider vinegar
 Salt & pepper
 5 - 6 Tabasco sauce
 5 cups neutral oil (sunflower, corn, rapeseed)

1

Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.

2

Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

3

Wash the cauliflower in water with a little salt to remove any caterpillars. Cut it into slices.

4

Half the pomegranate and remove the seeds.

Basil mayonnaise 1
5

Use a cylinder bowl.

Add the eggs, mustard, Tabasco, vinegar, basil leaves, salt and freshly ground pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich.


This is my preferred way of making it.

Basil mayonnaise 2
6

Another way is to use a hand blender to mix the oil and basil into a green oil. Add all of the ingredients into a bowl, except for the basil oil.

Thoroughly mix all the ingredients together and pour in the basil oil in a thin stream to dilute the mixture, while stirring constantly.

– Recipe developed in collaboration with Charles Tjessem

Ingredients

Ingredients (4 servings):
 2 leaves of Romaine lettuce
 360–400 g hot-smoked salmon
 5 cauliflower
 35.00 walnuts
 1 pomegranate
Basil mayonnaise
 5 pot basil
 1 egg
 1 tbsp Dijon mustard
 2 tbsp apple cider vinegar
 Salt & pepper
 5 - 6 Tabasco sauce
 5 cups neutral oil (sunflower, corn, rapeseed)

Directions

1

Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.

2

Wash the salad, using a salad spinner to get rid of most of the water, if you have one.

3

Wash the cauliflower in water with a little salt to remove any caterpillars. Cut it into slices.

4

Half the pomegranate and remove the seeds.

Basil mayonnaise 1
5

Use a cylinder bowl.

Add the eggs, mustard, Tabasco, vinegar, basil leaves, salt and freshly ground pepper into the bowl. Then pour in the oil – wait 1 minute for the oil to float to the top.

Take a hand blender and, making sure it touches the bottom of the bowl, whisk the mixture. The hand blender will ensure that the ingredients are mixed into a creamy consistency. Once you have the right consistency, carefully move the blender up and down a little in the bowl until the mayonnaise is nice and rich.


This is my preferred way of making it.

Basil mayonnaise 2
6

Another way is to use a hand blender to mix the oil and basil into a green oil. Add all of the ingredients into a bowl, except for the basil oil.

Thoroughly mix all the ingredients together and pour in the basil oil in a thin stream to dilute the mixture, while stirring constantly.

– Recipe developed in collaboration with Charles Tjessem

Salad with hot-smoked salmon, basil mayonnaise, romaine lettuce, tomatoes and walnuts