Salmon with Egg Tapenade Recipe

Salmon with Egg Tapenade is presented by guest blogger Chef Michelle Tchea

This is a great dish for a lazy afternoon over the weekend, accompanied by a good bottle of wine. The longer you cure the fish in the pickle dressing, the more cooked it will be. Be sure to use the freshest, high quality sashimi-grade salmon available. I like this served with grilled asparagus and sweet cherry tomatoes — one of my favourite lunches.

Salmon with Egg Tapenade Recipe

Serves 2

Ingredients

• Salmon fillets 2, scaled, skin retained
• Asparagus spears several, grilled
• Cherry tomatoes a handful, halved
• Pesto sauce (see page 56) 1 Tbsp

Pickle Dressing

• White vinegar 500 ml (16 fl oz / 2 cups)
• Sugar 2 Tbsp
• Water 125 ml (4 fl oz / ¹/₂ cup)
• Black peppercorns 8, slightly crushed
• Bay leaf 1
• Salt 1 Tbsp

Egg Tapenade

• Eggs 4
• Mayonnaise 2 Tbsp
• Sour cream 1 Tbsp
• Capers 1 tsp
• Small onion 1, finely chopped
• Salt a pinch
• Ground black pepper a pinch

Prepare

1. In a pot, bring all ingredients for pickle dressing to the boil. Allow to cool completely.
2. Wash fish fillets under cold running water and pat dry. Place on a shallow baking tray and pour over pickle dressing. Refrigerate for at least 25 minutes, which will give the salmon a sashimi-like centre and a soft, poached outer crust. The longer the fish is pickled, the more cured it will be.
3. Prepare egg tapenade. Submerge eggs in room temperature water and bring to the boil. Simmer on medium heat for about 6 minutes, until the yolks are just cooked through. Immediately plunge into cold water for about 5 minutes.
4. Peel the eggs, separating the yolks and the whites. Dice egg whites. Mash egg yolks with mayonnaise and sour cream before combining with capers, onion and egg whites. Season with salt and pepper.
5. Drain pickled salmon in a colander to remove excess liquid.
6. Heat oil in a small pan and sear salmon fillets, skin side down, for about 30 seconds, until the skin is crispy and brown.
7. Serve with asparagus, cherry tomatoes and pesto sauce.

Recipe by Michelle Tchea‘s My Little Soho Kitchen

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