Page title and description
Salads
Artichoke, salmon and new potato salad with anchovy sauce
Cook's notes
sea trout would make a good substitute for the salmon, as would a meaty white fish such as brill or turbotIngredients
- 8 garlic cloves, peeled
- 200ml whole milk
- 10 anchovy fillets
- 100g softened butter
- olive oil
- 4 globe artichokes
- 300g new potatoes
- 150g salmon fillet
- 75g rocket
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
1h
15 min
PT1H15M
-
Step 1
Put the garlic cloves in a small pan, cover with the milk and simmer for about 40 minutes, until the garlic is soft. Pour the entire contents of the pan into a food processor, add the anchovy fillets and process until smooth. -
Step 2
Slowly add the softened butter and then drizzle in olive oil to taste. You should have a sloppy, emulsified sauce. Sometimes it has a tendency to separate; you can bring it back together by warming it gently while whisking. -
Step 3
Cook the artichokes in boiling salted water for 20-30 minutes, until tender (i.e. When the leaves can be pulled away easily), then drain. -
Step 4
In the meantime, boil the new potatoes in a separate pan. Drain well, season with salt and pepper, then drizzle with olive oil and keep warm. -
Step 5
When the artichokes are cool enough to handle, peel off the leaves, trim the stalks and remove the hairy choke. Cut each artichoke into quarters or sixths. -
Step 6
Grill the salmon until just cooked but slightly pink in the middle. Pull it apart into chunks, discarding the skin and any bones. -
Step 7
Place the artichokes, potatoes, salmon and rocket in a large bowl. Drizzle with the anchovy sauce and toss everything together. Serve immediately.
