This stunning rich yet light salmon dish makes the perfect centrepiece for your Easter table whether you’re entertaining friends or just want to impress the family (without all the slaving over the hot stove, of course).
Method:
Preheat oven to 170°C/ gas mark 3. Place the salmon on a piece of foil on a baking tray. Lay the slices of lemon on top of the salmon and splash over a little white wine. Fold the foil loosely over the salmon to lock in moisture whilst cooking. Bake for around 17 mins (depending on the thickness of the fish). You can check it’s done by taking a sharp knife and peeking into the thickest part of the salmon. When it’s beginning to flake but still has a little translucency it is done.
Meanwhile, mix the Dill Mustard Sauce and crème fraiche. Remove the salmon from oven, spoon over the Dill Mustard Sauce mixture and serve with buttery new potatoes and a hearty salad or green beans.
Serves 4
Ingredients:
side of salmon/large piece of salmon
whole lemon, cut into slices
splash of white wine
200g tub crème fraiche
half a jar of Tracklements Dill Mustard Sauce
