Say Sayonara to Spring with this delicious Salmon dish from our head chef here at Café Carleton. A quick and easy recipe for Summer dining!
Wild garlic 200g
Rape seed oil 200g
2 egg yolks
Dijon mustard 5g
Trout caviar 10g
Nduja sausage 80g
Cannoli beans 100g
Black Pepper 1g
Wine wine vinegar 10g
Wild garlic aioli
1. Blend olive oil, wild garlic, salt and black pepper and press through a sieve
2. Whisk egg yolks, salt, pepper, mustard gradually add wild garlic oil until emulsified, approx. 3-5 mins
3. Cook cannoli beans until tender, strain, add to pan with nduja sausage, add cream and reduce, approx. 2mins, then add chopped chives
4. Grill salmon approx. 5-8 mins
Buttered wild garlic leaves and trout caviar
Simply serve and enjoy!
To read more about our award winning Café Carleton, click here.