For the Mayonnaise:
Add to a tall container the following:
- 5 dl light olive oil
- 2 eggs
- 1 tablespoon of white wine vinegar
- Pinch of Himalayan salt to taste
- Pinch of white pepper
- 3 teaspoons of Dijon mustard
- Dash of lemon juice
Note: Olive oil, eggs and vinegar MUST BE at room temperature.
Start mixing SLOWLY with a hand blender, starting from the bottom and then slowly start to move the mixer up and down. Mix until the mayo is really thick and ‘glossy’. That’s it!
For the Kale Chips
- 1 bag of kale
- Olive oil
- Salt & pepper to taste
Preheat oven to 175c. Take a large bowl and add some olive oil. Season with salt and pepper to taste and mix. Meanwhile, strip the kale leaves from the stems and add to the bowl. Toss/mix the leaves in the oil until all the leaves are covered. I use my hands for this. Take a baking tray and cover in a sheet of baking paper. Scatter the kale evenly on the tray. Place in the oven, middle shelf approx 15 mins. Remove when the leaves are crispy, NOT burnt!
For the Salmon
Take a large salmon steak (500g or so) and sprinkle some Himalayan salt on top. Allow to stand in the fridge for at least 30 mins. Preheat oven to 200c. Remove the salmon from the fridge and add some lemon juice using a brush to spread evenly. Use the same brush to spread some olive oil over the surface. Finally, sprinkle some ground pepper over the salmon. Place the salmon on a baking tray covered in a sheet of baking paper. Add to oven, top shelf and cook for 25 mins. Serve right away with the kale and mayo. Can also be served cold.