serves 8 to 10 with leftovers
whole salmon - 2.25 Kg, gutted and cleaned
2 lemons - sliced
5 sprigs of fresh parsley
3 bay leaves
5 spring onions
Glass of white wine
A knob or two of butter - optional
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.
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).
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.