INGREDIENTS
100g Barossa Fine Foods Wild
Smoked Salmon
Sourdough Bread
Fresh Lemon
3 Large Eggs
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
1 tbsp Lemon Juice
Salt & Pepper
1 Cup Extra Virgin Olive Oil
1 tbsp Brined Capers, Drained
8 Cornichons
1/4 Cup Fresh Parsley
2 tbsp Fresh Chives

METHOD
1. To make the Sauce Gribiche, put the whole eggs in a small saucepan
(do not crack the eggs) and cover them with an inch of cool water.
Bring the water with the eggs in it to a boil, cover with the lid, then
remove from the heat and let the eggs sit in the covered pan for 7
minutes.
2. While the eggs cook and sit, chop the cornichons, parsley, chives
and mince the garlic.
3. Remove the eggs from the pot, rinse them in cold water until they are
cool enough to handle and peel them. Be gentle, as the yolks will still
be very soft – this recipe works well with fully boiled eggs too.
4. Place the eggs, cornichons, parsley, chives, garlic, capers and
mustard into a food processor and pulse to form a rough, chunky
mixture. Add the lemon juice, oil, salt and pepper. Pulse to combine
again – you want to form a lightly chunky mixture.
5. Slice the sourdough and toast until golden and lightly crispy. Add a
generous amount of gribiche, then top with Barossa Fine Foods Wild
Smoked Salmon to enjoy a flavour worth celebrating.

RECIPE COURTESY BAROSSA FINE FOODS www.barossafinefoods.com.au