Ingredients
- 1 salmon, weighing approx. 2.25kg, cleaned and scaled
- small bunch dill + extra for sauce
- 2tbsp Maldon salt + 1tsp
- 2 tbsp caster sugar
- 1tsp peppercorns
- 4 spring onions, whole
- 3 tbsp Dijon mustard
- 2 tbsp light brown sugar
- 250mls soured cream
Method
- Lay the salmon in a flame proof roasting tin (or fish kettle), cutting its head and tail off if necessary, and stuff the cavity with the dill.
- Add 2 tbsp of salt, caster sugar, peppercorns and spring onions to your tin and pour over sufficient cold water just to cover the salmon.
- Place on the heat and bring to the boil, then turn down to a gentle simmer, cover with foil and let bubble timidly for 10 minutes.
- Remove the tin from the hob and turn the salmon over. Don’t worry about ripping the skin as you will be filleting it later.
- Leave to get cold (this takes a while, so if you plan to eat if for supper, make it in the morning) covering loosely with baking parchment.
- When the water is cold, the salmon will be perfectly cooked.
- Remove the salmon from its cold poaching liquid to a large piece of greaseproof paper. Take off the skin and carefully cut fillets off the fish in whatever way is easiest for you.
- Arrange on a serving platter and get on with the sauce.
- Whisk together the mustard and brown sugar and then whisk in the soured cream and vinegar, the remaining salt to taste and some dill. Transfer to a jug to serve along with the salmon.
- Goes well with sweet and sour cucumber salad and warm potato salad.