Whole Salmon with Lemon and Dill Mayonnaise

Somerfield

Fish & Shellfish Serves 6
Preparation Time 30 mins to 1 hr
Cooking Time 30 mins to 1 hr

1-2kg/21/4-41/2lb whole salmon, cleaned
1/2 lemon, sliced
3 bay leaves
25g/1oz butter
black peppercorns

Decoration
1 cucumber, peeled and thinly sliced
a little vinegar, for soaking
200g/7oz mayonnaise
30ml/2Tbsp fresh dill, finely chopped
1/2 lemon, rind and juice
salad and new potatoes to serve

Preheat the oven to 180C/350F/Gas 4.
Grease a large piece of foil with butter and place in a large
roasting tin. Place the fish on the foil and dot with butter, bay leaves
and peppercorns.
Place the lemon slices in the cavity of the fish and 60ml/4Tbsp water
around the fish, then wrap it up tightly. Cook for 8 minutes per
450g/1lb, plus 10 minutes extra.
Lift the foil-wrapped salmon from the roasting tin and unwrap. Allow
the fish to cool for 15 minutes. Using a pointed knife, carefully lift
up the skin, then peel off with the fingers and discard. Cool
completely.
Make a cut lengthways down the centre of the fish. Lift off the top
fillet to reveal the backbone. Remove this by hand and use tweezers to
remove any remaining bones.
Soak the cucumber slices in vinegar for about 30 minutes to soften.
Mix together the mayonnaise, dill and lemon juice. Place the bottom
half of the fish on a serving platter and spread with some of the
mayonnaise. Carefully reassemble, putting the top fillet back into
place.
Garnish with the softened cucumber slices, layered over the fish like
scales. Serve with the remaining mayonnaise, salad and new potatoes.



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