4 x 200g portions boned salmon fillet |
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Salsa Verde: |
Salad dressing: |
200ml lemon juice |
120ml lemon juice |
400ml olive oil |
4 tablespoons whole grain mustard |
1/2 cup chopped capers |
300ml olive oil |
1 1/2 cups chopped herbs (fennel, Italian parsley, mint) |
2 tablespoons fennel chopped |
1/2 cup whole grain mustard |
salt and pepper to taste |
1 1/2 tablespoons garlic |
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Potato salad: |
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600g gourmet potatoes, steamed |
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4 gherkins, sliced finely |
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4 tablespoons red onion (thinly sliced) |
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2 spring onions (thinly sliced) |
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