Hans - Food For Thought No. 7


600 g fresh or marinated Salmon, diced

2 medium sized shallots, extra finely diced

30 g capers, coarsely diced

Lemon Juice from one lemon

Lemon Zest from one lemon, finely cut

8 anchovies halves, finely diced

2 egg yolks

100 ml olive oil

1 table spoon Dijon Mustard




Piment d’Espelette

Chives, finely cut, or spring onions

Dill, plucked in small twigs, or dried sage

40 g pine seeds, roasted



Cut salmon off the skin and deepfreeze until quite firm.

Cut into 6mm cubes and keep refrigerated

Blend egg yolks, lemon juice, mustard, salt, sugar, and beat the mixture under constant adding of olive oil, until a firm mayonnaise has been created

Add diced shallots, capers, lemon zest, anchovies, chives, dill, piment d’espeletts and refrigerate.

Before serving blend salmon and sauce, add roasted pine seed, season with ground pepper

Check seasoning and serve in a bowl that is placed in a container with ice cubes


Bon Appétit!