In a recent Nigel Slater piece in the Graundian there was a recipe for wasabi mayo salmon, which sounds like a delicious way to get our weekly dose of oily fish.
I’m going to serve this on sourdough, once again cooked in the casserole / Dutch oven with the overnight proof in the fridge so I can bake the bread in the evening. Also instead of cutting a cross or circle on the top before baking, I’m going to cut a triforce :D
Well the triforce got a bit squiffed during the transfer, and I failed to properly deflated that bubble at the top…
Anyway, we baked the salmon, made up the mayo (what a faff!) added wasabi paste, made a salad (with tomatoes from the garden :) and dressing, crisped up the salmon skin… and dinner!
Wasabi mayo is great! But… I’d probably just add wasabi paste to bought mayo in the future, especially for a weeknight dinner.