½ cup extra virgin olive oil
Juice of 2 lemons
6 baby gherkins (cornichons) plus extra to serve
1½ Tbsp seeded mustard
2 tsp brown sugar
2 bunches dill, chopped
Sea-salt flakes and freshly ground black pepper, to season
1 (1.25 kg) side salmon, all bones removed, skin on
4 large potatoes, peeled, chopped
½ cup aioli
1 bunch chives, chopped
2 Tbsp sunflower kernals, toasted
1 small red chilli, deseeded, finely chopped
1 package rocket leaves to serve
- Combine olive oil, lemon juice, gherkins, mustard, sugar and ¼ of the dill in the bowl of a food processor. Blend until smooth and season with salt. Put fish, skin-side down, on a non-stick barbecue plate liner (or folded foil topped with baking paper) and season generously with salt and pepper. Rub with ½ of the sauce and set aside.
- Steam potato for 20 minutes or until tender. Set aside to cool. Mix gently with aioli, chives, sunflower kernels and chilli.
- Meanwhile, preheat a lidded barbecue to low. Place salmon tray on hotplate and cook, lid down, for 20 minutes or until just firm. Scatter with remaining dill, then break into chunks. Serve with potato salad, rocket leaves, extra gherkins and remaining sauce on the side.