Back to Recipe Menu

Crudites with salmon & an anchovy vinaigrette


  • Cook the potatoes in lightly salted, boiling water until tender.
  • When almost ready, add the asparagus and beans and cook until crisp-tender. Drain well.
  • To make the vinaigrette, whisk up the mustard, lemon juice, garlic, anchovies and 1 tspn parsley. Then add up to ½ cup oil, little by little, continually whisking to form mayonnaise consistency.
  • Rub a little oil and seasonings over the salmon and then sear over a high heat.
  • Arrange the vegies with the eggs, asparagus and beans on a large serving plate. Cut the potatoes in half and place in the centre, together with the salmon. Then sprinkle with a generous amount of the vinaigrette, garnish with a little parsley and serve with plenty of good crusty bread on the side.


  • 6 chats (baby potatoes), scrubbed
  • sea salt & freshly ground pepper
  • 8 fresh asparagus
  • 8 beans, topped & tailed
  • 1 tspn Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, crushed
  • 4-6 anchovies, chopped
  • 2 tspn chopped fresh parsley
  • olive oil
  • 2 x 180 gm salmon steaks
  • a mixture of fresh salad vegies, prepared, eg. carrots, tomatoes, etc.
  • 2 medium-hard boiled eggs, peeled & halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm