Poached Salmon Nioise with a Green Tartare Dressing

From issue #1.
Poached Salmon Nioise with a Green Tartare Dressing

Serves: 8


1⁄4 cup chopped gherkins
3 tablespoons capers
1 large shallot, chopped
3⁄4 cup mayonnaise
6 tablespoons fresh herbs eg:
dill, parsley, basil, chervil, chives
1 tablespoon lemon juice and zest
1 teaspoon Dijon mustard
1⁄4-1⁄2 cup olive oil
salt and black pepper

Poaching Stock – Court Bouillon
2 cups dry white wine
2 cups water
2 tablespoons white wine vinegar
1 teaspoon salt
10 whole peppercorns
10 coriander seeds
2 cloves
1 bayleaf
1 clove garlic
several sprigs of fresh herbs – parsley, thyme or tarragon
800g salmon fillet – skin on

600g small waxy red potatoes, cooked until tender, cooled and sliced
400g small green beans, blanched and refreshed in cold water
1 dozen quail eggs, boiled, peeled and halved
1 punnet cherry tomatoes, halved
3-4 baby cos lettuces, cut into quarters through the root


Place the gherkins, capers and the shallot in a food processor and pulse until finely chopped. Add the mayonnaise, fresh herbs, lemon juice, zest and mustard.

Blend together and with the processor going, add the oil in a slow steady stream. Season to taste. If the dressing is too thick, thin down with a little hot water or lemon juice. Store in the refrigerator
for up to 3-4 days. Makes 11⁄2 cups

Choose a pan large enough to take the fish in one piece or at least in a single layer.

Combine all the poaching ingredients and bring to the boil. Lower the heat and simmer for a few minutes. Gently add the fish to the liquid, cover and adjust the heat so the liquid is barely simmering.
A simmer mat is a useful tool for this.

Check the salmon after 3-4 minutes. The flesh should come away easily but the fillet should still be slightly pink at the thickest point.
When the fish is ready, remove it carefully and allow to cool slightly before breaking into large chunks.

Arrange the lettuce on a large platter and top with the potatoes and the sliced beans. Drizzle a little dressing over them.

Place the chunked salmon, the halved quail eggs and the tomatoes over the beans and potatoes and drizzle with a little more dressing.

Scatter with a few fresh herbs if desired.

Serve the remaining dressing in a small bowl on the side. Serves 8