Ingredients Jump to Instructions ↓

  1. 1 whole salmon

  2. Lots of coarse salt , enough to encase at least 3 inches in depth around the salmon

  3. 2 lemons

  4. Bunch of flat leaf parsley

  5. 6-8 little tomatoes (cherry or little san marzano tomatoes )

  6. 3 organic free-range egg yolks

  7. 2 cloves of garlic

  8. The juice of half a lemon

  9. Sea-salt and freshly ground black pepper

  10. 80ml/3floz extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Tomato aioli Pre-heat the oven to 200C/400F/Gas6.

  2. Place the tomatoes on a baking tray and season with salt and pepper.

  3. Roast them in the oven until the skin has wrinkled slightly and the juice has begun to burst from the fruit (around 10 to 15 mins).

  4. Remove from the oven and cool.

  5. Place the yolks in a blender, add the garlic, lemon juice and a little salt and pepper and the cooled tomatoes.

  6. In a slow and steady stream, pour in the olive oil.

  7. Taste for seasoning and adjust if necessary. This aioli can be made up to a day in advance.


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