Title: Salmon Chop
Categories: Seafood, Salmon
Yield: 4 Servings
600 g Salmon; skin and bones
- removed
2 ts Pink peppercorns;
- up to 4 ts, rinsed,
- drained, chopped roughly
2 Coriander roots; up to 3,
- scraped, chopped finely
2 tb Olive oil
2 Egg yolks
tb Sauce; to taste
Sea salt; to taste
1/3 c Coriander leaves; refreshed
6 sl Italian bread; up to 8, thick
2 cl Garlic; up to 3, peeled
Additional olive oil
Dice the salmon quite finely and add the pink peppercorns and
coriander root. Whisk together the olive oil, egg yolks, Tabasco
sauce, and sea salt, and mix gently into the salmon to coat the
fish. Add the coriander leaves and mix them in gently.
Heat the griller to hot and grill the bread quickly. Rub each side
with the garlic cloves and drizzle generously with olive oil.
To Serve:
Pile the salmon chop onto the grilled bread and serve immediately.
