Ingredients

Salmon

• 3.5 kg salmon, washed and gutted (scales left on)
• 300ml white wine
• 2 garlic cloves bruised with the back of a knife
• generous pinch salt
• handful of lemon myrtle leaves (optional)

Garnish

• 1/2 cucumber, thinly sliced
• 4 lemons thinly sliced
• bunch dill

To Serve

• Herb Mayonnaise (see recipe) or creme fraiche with finely chopped mixed herbs and lemon juice
• sweet chilli sauce or/and chutney
• salad of your choice

Method

1. Salmon:Pour the wine into the fish kettle and fill then fill it with water so that the liquid comes half way up. Place the garlic cloves in the liquid and put the kettle over a high heat and bring to the boil.
2. Place the lemon myrtle leaves in the cavity of the salmon. Place the salmon in the fish kettle and return to the boil, remove from the heat and cover with the lid (the fish should just be covered with the liquid. Leave the salmon to cook in the water until it has cooled (around 1- 1 1/2 hour).
3. Remove the salmon from the fish kettle, holding it over the kettle briefly allowing the water to drain, place the salmon directly on to a large platter when cooked. If preparing in advance cover with cling film and place in the refrigerator (store for up to a day).
4. To Serve: Carefully peel the skin off the top half of the salmon with the help of a knife. Leave the skin on the tail and head. Garnish across the centre of the salmon with cucumber slices, place the lemon slices around the salmon and garnish with sprigs of dill. Serve with your choice of sauces and a light salad.