Butterfly salmon

Name: Butterfly salmon
Yield: 4
Ingredients: Cajun potato salad; 0.5 tbsp Creole spice; 1 tbsp Lemon juice; 1 tbsp Dijon mustard; 1 Small red onion finely chopped; 1 Big red pepper, coarsely chopped; 1000 g Cooked cold potato diced; 2 dl Oil; 2 Stalks celery finely chopped; 3 Hard boiled eggs finely chopped; 3 dl Louisiana cocktail sauce; 3-4 Spring onions coarsely chopped; 4 Pasteurized egg yolks; 800 g Salmon chops butterfly-cut

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Butterfly salmon

		Cajun potato salad
0.5	tbsp	Creole spice
1	tbsp	Lemon juice
1	tbsp	Dijon mustard
1		Small red onion finely chopped
1		Big red pepper, coarsely chopped
1000	g	Cooked cold potato diced
2	dl	Oil
2		Stalks celery finely chopped
3		Hard boiled eggs finely chopped
3	dl	Louisiana cocktail sauce
3-4		Spring onions coarsely chopped
4		Pasteurized egg yolks
800	g	Salmon chops butterfly-cut

Instructions for Butterfly salmon

To prepare the Butterfly salmon recipe, please follow these instructions:

The salmon chops are brushed on both sides with the Cocktail Sauce. The oven is preheated to 220 degrees C. Alm. Oven and the chops are cooked about 20 minutes immediately before serving.

Cajun potato salad:
Dressing: Mix egg yolks, spring onion, mustard, spice and lemon juice in a food processor or blender. Slowly pour the oil while the machine is running. Put the dressing aside.

Mix potatoes, eggs, onions, celery, peppers and spices in a large bowl. Pour dressing over and mix gently. Place the salad in the fridge for at least 3 hours before serving.

tips:
In the absence of Cocktail Sauce you can take a good tomato ketchup, mix Cajun Sunshine Hot Pepper Sauce and finely chopped horseradish. Let it pull a little before use.

Butterfly salmon

Ingredients for Butterfly salmon

Instructions for Butterfly salmon

Recipe categories