Cold Salmon With Gribiche Recipes

COLD SALMON WITH GRIBICHE

Steps:

• Place one piece of salmon, skin side down, in a 14-by-9-by-2-inch oval dish. Place second piece on top of first piece, skin side up, with the thicker side over the thinner side of the bottom fillet, so that the assembled fillets will be of even thickness.
• Cover with microwavable plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Let stand until cool enough to handle. Gently remove skin from top piece of salmon. Transfer salmon to a platter and refrigerate covered with a damp cloth until well chilled.
• To make the sauce, separate egg yolks from whites. Pass the yolks through a ricer and reserve. Finely chop the whites and place in a medium bowl.
• Add shallots, parsley, tarragon and capers to the bowl and stir to combine. Add remaining ingredients and stir well. Refrigerate.
• To serve, slice salmon across into 8 equal slices and spoon some of the sauce over each serving. Garnish with reserved yolk from sauce.

GRILLED SALMON WITH CHILLI GLAZE & LIME CRèME FRAîCHE

Steps:

• Blacken the whole garlic and the onion slices on all sides in a large, dry non-stick frying pan. Remove, cool briefly, then peel the garlic cloves. Soak the ancho chilli in boiling water for 15 mins, drain, then place in a blender with the sugar, cider vinegar, garlic, onion and some salt and pepper. Whizz to a smooth sauce.
• Heat the grill. Brush each salmon fillet liberally with the sauce and save any remaining. Grill for 8 mins. Meanwhile, mix the lime zest with the crème fraîche. Serve the fish with extra chilli sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with coriander, if you like, and serve with green beans or rice and a salad.

SAUCE GRIBICHE

Steps:

• In a bowl, mix all ingredients except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley. Serve with cold meat like leftover leg of lamb or roast chicken; also good on roast vegetables like carrots and turnips, or good-quality cold cuts like rare roast beef or turkey breast.

SAUCE GRIBICHE

Steps:

• Whisk together mustard, white-wine vinegar and olive oil in a medium mixing bowl until emulsified.
• Fold in the cornichons, capers and eggs.
• Stir in the parsley and tarragon, and season to taste with salt and black pepper.

ASPARAGUS WITH SMOKED SALMON AND GRIBICHE SAUCE

Steps:

• Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
• Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.