Smoked salmon and cabbage-mayonnaise on toast

This recipe is inspired by Bonjour, the morning TV of TF 1. A young chef made a simple but tasty lunch from Perigord’s best ingredients: hazelnut oil and smoked sturgeon. Perigord has some sturgeon farming but fishing wild sturgeon is forbidden. I have never seen smoked sturgeon in our shops in Nice, probably it goes straight to Paris gourmet restaurants, so I used smoked Alaska wild salmon instead.

The chef made mayonnaise from scratch by whipping together by hand organic egg yolk and Dijon mustard in equal amounts. Hazelnut oil was slowly poured, while whipping all the time, into a nice consistence. 

2 servings

4 slices whole wheat toast

4 slices smoked Alaska salmon

About a handful of grated white cabbage

For the mayonnaise:

1 organic egg yolk

1 tbsp. Dijon mustard

Hazelnut oil, huile de noix

Toast the bread slices. Grate the cabbage. 

Make the mayonnaise. In a bowl, whisk together egg yolk and  mustard. Continue whisking while slowly pouring in the oil into a nice consistence. Turn the grated cabbage in the mayonnaise.

Divide the cabbage- mayonnaise on the toast slices and place the salmon slices on top. Serve some green salad on the side.