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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