Easter Feasts - Main Course - Baked Salmon with Dill

Friday 9th February 2018

Serves: 8
 
This delicious whole salmon make a welcome change to lamb for Easter. Serve with wedges of lemon, crème fraiche sauce, a dressed salad and new potatoes.
 
1x 1.5g (approx.) whole Salmon
3 tablespoons dry white wine
50g butter
3 bay leaves
Salt and pepper
1 bunch fresh dill
  • Pre-heat oven to 140C, (120C Fan), Gas 1.
  • Remove head and tail of Salmon, if preferred using a large chopping knife.
  • Place whole Salmon in centre of a very large piece of buttered foil.
  • Put remaining butter, bay leaves and the chopped dill stalks inside the body of the fish.
  • Season with salt and pepper, then pour wine over fish.
  • Wrap foil over salmon to make a loose, but sealed package.
  • Stand package in a large roasting tin.
  • Bake for 2 hours 10 minutes. Remove from oven and set aside wrapped until just warm.
  • Carefully unwrap and transfer salmon to a board. Remove skin.
  • Arrange salmon on a large platter.
  • Sprinkle the chopped dill over and serve with the sauce and wedges of lemon.
 
For the crème fraiche sauce
200ml crème fraiche
4 tablespoons mayonnaise, I like Hellmans
Juice ½ lemon
1 teaspoon tomato sauce
A little freshly ground pepper
  • Put all ingredients into a mixing bowl and stir with a wooden spoon.
  • Turn into a serving dish and serve.
 

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