Scandi Salmon

Serves: 10 Prep: 20 min plus chilling Cook: 45 min

3 sprigs of dill, plus extra for garnish

800g side of salmon

75ml vermouth

Juice of ½ a lemon

100g caperberries

For the pickle:

1 cucumber

4 beetroot, diced

80g caster sugar

100ml cider vinegar

1 preheat oven to 200°c/ Gas 6. line a roasting tin with foil and scatter over the dill. lay the salmon on the dill, skin-side down. season well, then pour over the vermouth and lemon juice. 2 roast, up to one day in advance if serving cold, for 30 min, until fish is tender. if serving cold, let cool, then chill. if serving hot, make pickles first.

3 for the pickles, dice the cucumber and put in a bowl. sprinkle with 1tsp salt, toss and set aside for 15 min. rinse off the salt and pat dry. then put the cucumber and beetroot in separate bowls. sprinkle each with 40g sugar and 50ml cider vinegar. chill for at least two hours to pickle.

4 serve the salmon hot or cold, topped with the drained pickles, caperberries and sprigs of dill.