Ingredients (serves 10)
1 x 2.5kg whole Atlantic salmon, scaled, gutted
1 large red onion, halved, thinly sliced
3 dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh dill
8 whole black peppercorns
2 tbs fresh lemon juice
Freshly ground black pepper
· Dill & horseradish cream
150g extra-light sour cream (Pauls brand)
21/2 tbs fresh lemon juice
11/2 tbs horseradish cream
1 tbs finely chopped fresh dill
Salt & freshly ground black pepper
- To make the dill and horseradish cream, combine the sour cream, lemon juice, horseradish and dill in a small bowl. Season with salt and pepper. Stir until well combined. Place in a serving jug and cover with plastic wrap. Store in the fridge until required.
- Measure the thickest part of the salmon and jot down the measurement. Place salmon in a fish kettle. Arrange the onion, bay leaves, thyme, dill and peppercorns around salmon. Pour in enough cold water to completely cover salmon. Add the lemon juice. Place the kettle over 2 burners or hotplates on medium-low heat or on a preheated barbecue grill. (If cooking salmon on the stovetop, it’s important to place the kettle over 2 burners or hotplates of equal size to ensure even cooking.) Slowly bring to a simmer (this may take up to 20 minutes), but don’t allow water to boil. If necessary, adjust the heat to keep the liquid from boiling. Once the water is simmering, cover and cook for 10 minutes, then cook for a further 10 minutes per 2.5cm of fish or until a thin metal skewer inserted into the thickest part of the salmon slips in easily. Use basket insert to lift salmon from the water. Carefully transfer salmon to a serving platter. Discard cooking liquid. Use a small sharp knife to carefully remove the skin from the side facing upwards. Season with pepper.
- To serve, place salmon on dining table. Use a metal spoon and fork to divide salmon into portions and lift onto plates. Serve with dill and horseradish cream.