In Bellavista is exactly as you would imagine: something that is beautifully presented. In this recipe, the salmon is not only beautiful to see but is particularly special because the mayonnaise sauce has been made by hand!

Salmon is found on many Italian menus even though it is not bred or caught  locally. Norwegian salmon is the most common in Italy although you can also find salmon imported from Ireland and Scotland as well. No matter its origins, Italians certainly appreciate the many health-oriented qualities of salmon, rich in protein and omega 3, as well as its wonderful taste and adaptability to so many different dishes, whether as a starter, a pasta or rice dish or the main course.

My sister-in-law Lucia taught me this salmon recipe, one that her grandmother had passed down to her. It’s not easy to make mayonnaise by hand and when it just won’t whip up properly, the Italian expression is that it has impazzita or “gone crazy”. The two most important things to remember to guarantee a successful mayonnaise are: 1. that your eggs are at room temperature and 2. that as you add the olive oil, make sure that you don’t add it too quickly. If it doesn’t “go crazy”, you’ll never use store bought mayonnaise again!

Preparation of the Salmon Recipe

In a large pot (which is long enough to hold the whole salmon) place:

1/3 part dry, white wine to 2/3 part water (for example: for a 3 kg (6 lbs) salmon use: 1 litre wine and 3 litres water). Then add: celery, carrot, onion, garlic, parsley, bay leaf and salt. Bring to boil and let simmer for 1 hour then let cool to tepid. Add the whole salmon and bring to boil again, simmering for 20-25 min or until tender. Remove the salmon from the water and let cool completely.

Ingredients for Mayonnaise Sauce

2 large eggs
1 Tbs fresh lemon juice (can substitute wine vinegar if desired)
Salt
Corn oil
Chives or chopped green onions (the green part)
Tarragon (or chopped parsley, if preferred)

Preparation for Mayonnaise Sauce

Beat the eggs, lemon juice and salt at very high speed for several minutes until very thick and frothy. Continue beating at high speed and add the oil in a thin stream, little by little, until you’ve reached the proper, fluffy consistency. At the very last minute fold in the chives and tarragon (to taste). 

Place the chilled whole salmon on a serving platter. Carefully take off the skin on the body of the fish but leave the head and the tail. Using a frosting decorator, squiggle the mayonnaise around the perimeter and down the center of the fish (or however you like) and decorate with thin slices of lemon, cherry tomatoes, lettuce, hard boiled eggs, zucchini or bell pepper slices, etc. Be creative!!

Pass around the remaining mayonnaise separately.