Bernice Morrell, owner of Morrells Boutique Wedding and Conference Venue (, is famous for making her client’s celebrations a memorable experience. Here’s her menu for a light summer lunch



For the garlic aioli:

  • 2 egg yolks
  • 15ml sherry vinegar
  • 5ml roasted garlic purée
  • 150ml light olive oil
  • chives and dill, chopped
  • salt and black pepper

For the pureed potatoes:

  • 3 medium potatoes
  • 70g unsalted butter
  • 50ml cream
  • 15ml chives, chopped
  • 5ml dill, chopped
  • salt and pepper, to taste

For the salmon:

  • 15ml olive oil
  • 4 x 200g Scottish salmon fillets
  • salt and black pepper
  • 15ml butter
  • fresh thyme leaves
  • 1 clove garlic, crushed
  • 5ml chives, chopped
  • 5ml dill, chopped

To serve:

  • medley of greens


To make the garlic aioli:
1. Place the egg yolks, vinegar and garlic purée in a blender. Switch the machine on at a high speed and slowly drizzle the olive oil in a steady stream until the mixture becomes thick and creamy.
2. Stir in the chopped herbs and season with salt and black pepper to taste. Place in the refrigerator until needed.

To make the pureed potatoes:
1. Gently boil the whole potatoes in their skins until soft. Peel the potatoes while hot and pass through a fine sieve to ensure there are no lumps in the purée.
2. Return the puréed potato to a clean pot. Heat gently, stirring in the butter and cream. Add the chopped dill and chives and season with salt and pepper to taste.

To make the salmon:
1. Heat a frying pan over a medium heat and add a splash of olive oil. Season the salmon fillets with salt and pepper and place them skin side down in the pan. When the skin is brown and crispy, about 2–3 minutes, turn the salmon over and cook for another minute.
2. Add the butter to the pan. Once it’s bubbling, add the thyme and garlic. Use this buttery mixture to baste the salmon and then remove the pan from the heat. Add the remaining chopped herbs.
3. Serve the seared salmon immediately, drizzled with the buttery pan juices and a little of the garlic aioli and accompanied by a medley of greens and the puréed potatoes.

Cook’s note: The garlic aioli can be made the day before and keeps in the fridge for up to 3–4 days.

This recipe serves 4.