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For the mayonnaise

Nutrition: per serving

  • kcal550
  • fat43g
  • saturates9g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein37g
  • salt0.4g

Method

  • step 1

    For the mayonnaise, bring a pan of water to the boil and have a bowl of iced water ready. Plunge the garlic leaves into the boiling water for 30 secs, then lift out with a slotted spoon and drop into the iced water – this helps to keep the green colour. Leave for a few mins, then pat dry and put in a mini food processor with the egg yolks and mustard. Pulse until finely chopped, then scrape into a big mixing bowl. Pour the oils into a jug.

  • step 2

    Whisk the yolks mixture with an electric whisk. Slowly add the oil, first a drip at a time, then in a steady, thin drizzle – the mixture should thicken and start to look like mayonnaise. If at any point it starts to look greasy, add 1 tbsp cold water and continue whisking until all the oil has been added and you have a thick mayonnaise. Add the vinegar and season with salt and white pepper. Lay cling film directly onto the surface of the mayonnaise so a skin doesn’t form, then chill. Will keep for 3 days in the fridge.

  • step 3

    Heat oven to 180C/160C fan/gas 4. Put a large sheet of baking parchment in a large roasting tin and arrange the asparagus in a line that’s long enough for the salmon to sit on. Season, put the salmon on top and scatter over the lemon zest. Thinly slice the remaining lemon and put the slices on top of the salmon with the butter. Pour over the lemon juice and season. Bring the sides of the parchment up and over the salmon and scrunch together to seal, creating a tent over the fish. Bake in the oven for 30 mins.

  • step 4

    Bring the roasting tin to the table, open the parcel, and serve with a bowl of wild garlic mayonnaise and some new potatoes on the side.

Recipe from Good Food magazine, May 2015

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.1 out of 5.7 ratings

fungi5175hwZJd1Zy

OK first of all DO NOT blanch wild garlic leaves - loses flavor and makes then rubbery - 2nd thing the proper way of making wild garlic mayonnaise is to blitz raw garlic leaves with oil together then strain the oil to be left with a pungent wild garlic green oil and then make mayonnaise with that…

saritaleicester

tip

I used much more wild garlic than the recipe suggests and I would recommend not pouring over boiling water as I believe this kills the wild garlic flavour. Used about 20 leaves of minutely chopped wild garlic and the delicate flavour came through.

SeabBreeze

A star rating of 2 out of 5.

Disappointed. The asparagus and salmon were uncooked after 30 minutes at 160 in fan oven and were "rare" after 45 minutes when increased to 200. The lemon was overbearing and soured the delicate flavour of the salmon.

Minoo avatar

Minoo

We loved this. I had never made mayonnaise before but this guide was easy to follow. I definitely recommend adding the tablespoon of water; I'm a bit clumsy so probably added the oil too erratically but the water sorted it all out. It tastes so much better than shop bought. We found the salmon took…

hitmisp

We were disappointed. The lemon juice killed the taste of the asparagus, and I only used one lemon. I would suggest cooking the asparagus separately.

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