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Butterfly salmon

Cook time: 0 min.
Servings: 4

Ingredients for Butterfly salmon

Cajun potato salad
0.5tbspCreole spice
1tbspLemon juice
1tbspDijon mustard
1Small red onion finely chopped
1Big red pepper, coarsely chopped
1000gCooked cold potato diced
2Stalks celery finely chopped
3Hard boiled eggs finely chopped
3dlLouisiana cocktail sauce
3-4Spring onions coarsely chopped
4Pasteurized egg yolks
800gSalmon 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.

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.

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