Photo: Rochelle Eagle /Styling: Maxwell Adey
In our October 2025 issue, we turned the spotlight onto French mecca Maison Bâtard, where the recipes that have become standouts star exceptional produce. Chef Adam Sanderon’s cured and smoked king salmon with gribiche sauce is no exception.
“This is a much-loved French bistro classic with the sauce gribiche something like the OG tartare sauce,” says Sanderson. “We use Ōra king salmon that has a [high] fat content, which adds a buttery mouthfeel. Light smoking elevates the flavour further.” Begin this recipe two days in advance to cure the salmon for minimum 36 hours.
Ingredients
Method
For cured salmon, combine salt, sugar and dill in a bowl. Place half mixture in a non-reactive container, place salmon on top, cover with remaining curing mixture and refrigerate to cure (36 hours).
For gribiche sauce, boil eggs in a saucepan of simmering water until hard-boiled (12 minutes). Refresh in iced water. Peel; separate yolks and whites, then dice whites. Place egg yolk in a bowl, mash with a fork. Stir in egg whites and remaining ingredients to combine. Season to taste. Cover and refrigerate until required.
To smoke salmon, brush off curing mixture, rinse under cold running water and pat dry with paper towel. Set aside. Heat a barbecue to high. Place smoking chips in a casserole or flame-proof saucepan. Place casserole on barbecue. Using a blowtorch, ignite chips until they begin to flame and smoke (2-3 minute). Remove casserole from barbecue. Place a small cake rack on smoking chips and place salmon on top. Cover with a tight-fitting lid or two layers of foil and stand at room temperature to cold smoke (30 minutes).
Transfer salmon to a board skin-side down, brush flesh with olive oil, scatter with dill to completely coat. Thinly slice salmon and arrange on a large platter with crème fraîche and gribiche on the side.
Related stories
Native ad body.
Native ad body.
Native ad body.
