24 Dec cauliflower + hot smoked salmon with gribiche
This cauliflower and hot smoked salmon dish is inspired by a similar dish I had in Dublin’s Bastible restaurant (www.bastible.com) which featured smoked trout.
Cauliflower and Hot Smoked Salmon with Gribiche
Serves 4 as a side
Prep Time: 20 minutes
Cooking Time: 40 minutes
1 head of cauliflower
Half a lemon
1 teaspoon of salt
Half a teaspoon of pepper
2 tablespoons of olive oil
4 tablespoons mayo
1 teaspoon Dijon mustard
1 tablespoon chopped tarragon, finely chopped
1 hard boiled egg, finely chopped
2 cornichons, finely chopped
1 teaspoon capers, finely chopped
Pinch of cayenne pepper
100g of hot smoked salmon
- Pre-heat your oven to 200c/180c/gas mark 6.
- Slice the cauliflower into small florets and place in a roasting tray. Add in the zest and juice of half a lemon. Add the salt, pepper and oil, mixing well. Roast for 25 to 30 minutes or until the cauliflower is cooked but still has a bit of crunch.
- Make your gribiche by mixing together the mayo, Dijon mustard, tarragon, hard boiled egg, cornichons, capers and cayenne.
- Serve the cooked cauliflower with flaked pieces of hot smoked salmon and dollops of gribiche. Finish with a drizzle of olive oil and an extra sprinkle of salt and pepper.
Cornichons: Great in a leftover ham sandwich and delicious as part of a cheeseboard, these petite pickles are a must-have for your Christmas pantry.
This recipe first appeared in The Irish Independent on December 24th 2015