Whole Baked Salmon With Quick-Pickled Shallots + Dill Crème Fraîche
(Serves 6-8)
1 kg side Ōra King salmon (or other sustainably sourced salmon), skin on, pin boned
80 ml extra virgin olive oil
2 lemons, thinly sliced
Handful of dill fronds
Large handful of watercress
Large handful of mint leaves
2 Lebanese cucumbers, peeled and sliced
Sea salt, to taste
Quick pickled shallots
6 shallots, finely sliced
3 tbsp red wine vinegar
1 tsp caster sugar
Sea salt, to taste
Dill crème fraîche
200 ml crème fraîche
Large handful of dill, finely chopped
2 tsp dijon mustard
Zest and juice of a lemon
Sea salt and black pepper, to taste
Bread, to serve
Method:
Preheat the oven to 180C (200 conventional). In a roasting tray lay the salmon, skin side down. Pour over most of the olive oil, reserving 1 tbsp for the salad. Top with lemon slices and dill and season with salt. Bake for 12-15 minutes or until just cooked through. Allow to cool for 10 minutes.
For the quick-pickled shallots, combine all of the ingredients in a small bowl and season with salt. Massage the vinegar and sugar into the shallots and allow to pickle for 10-15 minutes.
For the dill crème fraîche, combine all of the ingredients together, season to taste and keep refrigerated until ready to serve.
Combine the watercress, mint leaves and cucumbers and drizzle with the remaining oil. Season to taste.
Flake the salmon away from the skin and serve with the salad, shallots, crème fraîche and bread.
What else I’m eating: The breakfast in bed at Temperance House Castlemaine featuring Austro bakery pastries!
What else I’m cooking: The Torta Paradiso with stewed plums from Good Cooking Every Day!
