Thank you to Pete Evans for this wonderful beautiful dish, in taste and looks. This dish is easily halved, as I have done here. All the components can be made ahead of time and assembled at the last minute. If you have any left overs this will keep in the fridge for a few days and still taste wonderful.
- I recommend not adding the olive oil to the herb crust until you are ready to dress the salmon. The olive oil will over a long length of time reduce the freshness of colour from the herbs.
- I don’t add the full amount of olive oil to the crust, it is not necessary. The purpose of the oil is to bind the crust ingredients together. Pour in a bit at a time and mix until you feel it is the right consistency.
- Note that only half the quantity of the tahini sauce is needed for the salmon. The recipe suggests using the other half to serve on the side. Personally, I don’t think this is needed so I just make half the quantity
- and finally, the recipe suggests using a food processor for making the tahini sauce. What a waste of washing up! You only need a fork to mix up the tahini ingredients. Note that it should be a fairly thick paste as it forms a layer on top of the salmon for the herb crust to stick to.