Flame-grilled fennel, corn, parsnips, squash and onion, along with hot smoked salmon – yum!
Ingredients:
- 400g Huon hot smoked salmon
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 pinch salt
- ½ teaspoon Dijon mustard
- 50 ml extra virgin olive oil
- 50ml vegetable oil
- ¼ vanilla bean (seeds scraped out)
- 30 ml extra virgin olive oil for grilling
- 12 baby carrots (peeled)
- 1 fennel bulb (sliced 5 mm thick)
- 8 baby corn
- 4 baby parsnips (halved)
- 2 yellow squash (sliced 5 mm thick)
- 1 red capsicum (halved and seeds removed)
- 8 spring onions
- ¼ cup toasted pine nuts (or pomegranate seeds)
- 400g Huon hot smoked salmon
- ½ cup snow pea tendrils
Method:
- Combine in a bowl the egg yolk, lemon juice, salt, mustard and vanilla seeds. Slowly add in the two oils while whisking briskly.
- Lightly brush the vegetables with the olive oil and barbecue over a flame until just cooked.
- Place all the ingredients onto four plates, finishing with the hot smoked salmon, snow pea tendrils and toasted pine nuts, or instead use some pomegranate seeds.
Prep time: 10min • Cook time: 6min
