Ingredients
- 1⁄2 small bulb fennal, trimmed
- 2 egg yolks
- 1 Tbsp. dijon mustard
- 9 Tbsp. olive oil
- 1⁄4 basil leaves, minced
- 1⁄2 bunch chives, minced
- Salt
- freshly ground black pepper
- 1 tsp. fresh lemon juice
- 1⁄2 tsp. butter, softened
- 8 oz. salmon, sliced on an angle into 4 wide, thin pieces about 1/4" thick
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