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Foil-baked Salmon

Ingredients: serves 8 to 10 with leftovers

1 whole salmon - 2.25 Kg, gutted and cleaned
2 lemons - sliced
5 sprigs of fresh parsley
3 bay leaves
5 spring onions
Peppercorns
Glass of white wine
A knob or two of butter - optional

Method:

Preheat oven to 190 degrees. Take two large sheets of tinfoil and place on top of each other in a roasting tin. Place the salmon on top. Put the lemon slices, bay leaves, parsley, spring onions, peppercorns and butter into the belly of the salmon. Fold the edges of the foil together creating a parcel. Just before closing pour in the white wine. Bake in over for approx 2 hours. When salmon looks opaque that means it's cooked.

Serve hot or cold. If serving cold allow the salmon to cool in the parcel and then gently peel off the skin and garnish with dill and lemons. Serve with Dill and lemon mayonnaise (most use thinly sliced cucumber).

This is a good dish for a buffet. But to avoid the first guest making a mess, cut the salmon into two sides, remove the back bone and using a sharp knife remove the skin and cut into portions.


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