| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sainsbury’s, Sainsbury12 |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole salmon; (1-2.5kg) |
| 2 |
tb |
Olive oil |
| 1 |
|
Lime; juice of |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Sprig fresh dill |
| 6 |
md |
Size eggs; hard boiled and |
|
|
; quartered |
| 12 |
|
Capers |
|
|
Cucumber slices |
|
|
French dressing |
INSTRUCTIONS
FOR THE SALMON
FOR THE MARINADE
FOR THE GARNISH
Place the salmon on a flat non-metallic dish and drizzle over the oil and
lime juice. Add seasoning and place the sprigs of dill on top and inside
the cavity.
Cover and leave to marinate for at least 1 hour.
Preheat the oven to 150 C, 300 F, Gas Mark 2.
Place the salmon on a large sheet of lightly oiled foil, wrap loosley and
enclose to form a sealed parcel.
Place on a baking tray in the preheated oven for 25 minutes per 500g (1lb).
Allow to stand for 10 minutes then transfer to a serving dish and garnish
with the eggs, capers and cucumber slices with the French dressing poured
over. Serve immediately.
Converted by MC_Buster.
NOTES : An ideal Christmas dish to serve as part of a buffet with new
potatoes.
Converted by MM_Buster v2.0l.
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