Whole Baked Salmon with Cucumber, Watercress and Mayonnaise

Leftover salmon can be used the next day in a salad with Cornish new potatoes, dill and mayo.

Course: main

Prep: 20 mins

Cook: 50-60 mins

Serves: 8

100 ml (3½ fl oz) sunflower oil, for brushing

1 whole salmon, 2–3 kg (4-6 lb), gutted, cleaned and scaled 1 large sprig of flat-leaf parsley 2 lemons, cut into sunshine rounds 2 bay leaves 300 ml (10 fl oz) white wine For the Citrus Mayo: 3 egg yolks 1 lemon, zest and juice 1 lime, zest and juice 1 tsp Dijon mustard 250 ml (8½ fl oz) sunflower oil

Cornish sea salt and freshly ground black pepper, to taste

To Serve: thin cucumber slices; watercress; lemon rounds; Cornish new potatoes with herbs.

1 Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Take 2 large sheets of kitchen foil and place on top of each other in a roasting tin. Brush oil over both pieces of foil, place the salmon on top of one of the foil pieces, then brush the salmon with oil, too.

3 Put the parsley, lemon slices and bay leaves into the body cavity. Crimp the edges of the foil together to make a parcel, but just before sealing, pour in the wine. Seal tightly and bake the fish in the oven for 50 to 60 minutes.

4 Meanwhile, to make the citrus mayo, put the egg yolks in a food processor and add the lemon and lime juice, mustard and a good pinch of sea salt. Whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until all the oil is incorporated and it has emulsified. Fold through lemon and lime zest through the mayo, taste and season as needed. Any extra mayo will keep well in the fridge for a few days.

5 Allow the fish to cool in the parcel, then gently peel off the skin and serve cold, garnished with thinly sliced cucumber, watercress, lemon slices and citrus mayo.