For the dill horseradish sauce:
200g plain yoghurt
2 shallots, grated
Juice of ½ a lemon
1 tbsp prepared horseradish
2 tbsp fresh dill, chopped
½ a cucumber, peeled, deseeded and diced
Salt and black pepper
For the salmon:
1 x 3kg salmon, in two fillets, all pin bones removed
Olive oil, for greasing
3-4 small knobs of butter
2 shallots, thinly sliced
4 bay leaves
20g fresh dill
100ml white wine
- In a small bowl, mix together all of the ingredients for the sauce and season to taste. Cover and store in the fridge for at least two hours or until ready to serve.
- Preheat the oven to 150˚C/130˚C fan/gas mark 2. Grease a large sheet of extra-wide tin foil with olive oil and place on a rimmed baking tray. Place one salmon fillet on top, skin side down.
- Place the butter, shallots, bay leaves and half of the dill on top of the salmon and season with salt and black pepper. Add the second salmon fillet on top, skin side up. Loosely bring the foil up around the salmon and pour the wine around it. Crimp the edges of the tin foil well to make a parcel.
- Bake for two hours, then remove from the oven. Set the parcel aside to cool for 10 minutes.
- Unwrap the salmon and carefully lift both fillets onto serving platters, removing the skin first if desired.
- Garnish with watercress, lemon slices and dill.
Per serving: 422kcals, 22.4g fat (4.5g saturated), 5.4g carbs (2.1g sugars), 49.5g protein, 0.2g fibre, 0.232g sodium