- 1.2 kg fresh salmon fillet
- olive oil for brushing
- 2 small lemons, sliced
- 5-6 parsley sprigs
- black peppercorns, coarsley crushed
- 1/2 cup white wine or verjuice
- 1 large telegraph cucumber, thinly sliced
- 1 bunch fresh dill
Preheat the oven to 180°C. Carefully run your fingers along the flesh of the salmon fillet to check for small bones and lift out any with tweezers. Rinse the flesh with cold water, then pat dry using kitchen paper. Weigh the fish and calculate the cooking time.
Line a shallow roasting tin with a double layer of foil and brush the base with a little oil. Season the fillet evenly with salt and pepper, then lay the fish on the foil and lay the lemon slices and parsley sprigs over the top. Scatter over the peppercorns and pour over the wine or verjuice.
Gather the foil together and seal at the top to form a loose parcel so the fish can poach inside. Place in the oven and bake, allowing 8-10 minutes per 450g. To test if the salmon is done, press a knife into the thickest part – the flesh should flake easily and the fish should also feel firm to the touch.
Using two fish slices, carefully lift the salmon from the tin, allowing it to drain, then place on a board to cool. Transfer to a serving platter inverting the fish upside down as you go. Using a small knife, slit the skin down the length of the back and peel off scraping away any fat as you go. Garnish with cucumber and dill.
Serve at room temperature with a serving knife. Accompany with sweet pickled cucumber.