Serves 10
INGREDIENTS:
For the Salmon
1 whole salmon
1 x approx 2.5kg whole salmon, cleaned and scaled
sea salt
3 bay leaves
1 tsp whole black peppercorns
3 sprigs of fennel
1 lemon, cut into wedges
water
To Garnish the Salmon
1 lemon, thin wedges
½ cucumber
5 sprigs of fennel
For the Horseradish Cream
20 cm fresh horseradish, grated
10 tbsps crème fraîche
juice of 1 lemon
sea salt and freshly ground black pepper
METHOD:
Place the whole salmon into a fish kettle and cover with cold water. Then add the bay leaves, fennel, lemon and whole black peppercorns. Make sure that the water covers all the fish. Bring to the boil and then once it has come to the boil turn off the heat and leave the whole salmon to cool completely in the water.
Once the water has cooled, drain off the water and allow the salmon to drain free of any water. Carefully remove the skin from the salmon, using a pairing knife or your fingers.
Prepare the salmon by transferring to a serving platter. Very thinly slice (using a mandolin if you have one) the cucumber and place the thin slices along the centre of the length of the fish. Garnish the rim of the salmon with the sprigs of fennel and lemon wedges.
To make the fresh horseradish cream, place all the ingredients in a bowl and mix well.
