Hunter Food & Wine

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Mary Ellen Hotel <<Back

Atlantic Salmon on Rosemary Smash Chats with Wilted Spinach and Dill Aioli

4 x 200g salmon steaks
8 to 10 chat potatoes
1 sprig rosemary
2 lemons
200g baby English spinach
500ml vegetable oil
1 bunch dill
3 eggs
1 clove garlic
1 tbsp white wine vinegar
2 tbsp Dijon mustard
Sea salt
Cracked pepper

Remove small bones from the salmon, sprinkle a little salt on the skin.
Mix the chopped rosemary with half its volume of sea salt and a few good grinds of pepper.
Pick the fronds from the dill and cut the tips off one lemon and then cut the body into four medallions. Juice the other lemon.
For the aioli, whiz one whole egg and two yolks in a processor with the garlic, mustard and vinegar. While whisking pour in the oil and whisk until thick.
Reserve some of the dill for a garnish and add the rest to the mix with the lemon juice and a few teaspoons of hot water to thin out the aioli.
Boil the halved chats in some salted water until tender, drain. Heat the pan and rub a little oil onto the skin of the salmon and place skin side down. Cook skin side down for five minutes, then turn over, add the chats to the pan and then put in a 220°C oven for about four minutes.
Blanch spinach.
Remove pan from the oven, break the potatoes up with a spoon and place on the plate, sprinkle with rosemary salt, place on salmon and top with lemon and spinach. Drizzle with aioli.