1 Beat the seasoned egg yolks whilst drizzling in the oil until thick and glossy. Add the lemon and continue whisking. For the Green Bit: 1 Remove all the stalks before weighing and blend all the herbs in a processor, using cheese cloth to extract as much liquid from the mix as possible. 2 Warm the liquid on a low heat and before it starts to simmer, take off the heat and strain through the cheese cloth stretched over a bowl. When well strained, take the puree left behind on the cheese cloth and mix with the mayo. For the Smoked Fish Salad: Arrange the salad and fish, and dress with the green mayo before serving. Recipe by: Big Kevin Little Kevin
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|Serving Size: 1 Serving (925g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1296 (69%)|
|Amt Per Serving||% DV|
|Total Fat 144g||192 %|
|Saturated Fat 42.2g||211 %|
|Monounsaturated Fat 73.5g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 550.4mg||19 %|
|Potassium 6170.6mg||162 %|
|Total Carbohydrate 94g||28 %|
|Dietary Fiber 23g||92 %|
|Sugars, other 71g|
|Protein 78.1g||112 %|
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Calories per serving: 1865
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