Dill gives the sauce a warm, sweet taste similar to caraway. Combined with the freshness of cucumber, it makes a perfect complement to the rich salmon.
ingredients
serves 6
2 pounds middle-cut or tail-end salmon in one piece
1 small cucumber, peeled, de-seeded and diced
1/2 cup low-fat natural yoghurt
2 level teaspoons coarsely chopped fresh dill, or 1/2 teaspoon dill seeds
1 teaspoon skimmed milk or water
1/2 level teaspoon made English mustard
Freshly ground white or black pepper
Thinly sliced cucumber and chopped fresh dill to garnish
method
OVEN: Preheat to 180°C (350°F)
1. Lay the salmon in a baking dish lined with a large piece of foil. Pour in cold water to a depth of about 1/2 inch, then bring all the sides of the foil together to enclose the salmon and water. Cook in the heated oven for about 25 minutes, or until the salmon is opaque and flakes easily.
2. Meanwhile, combine the diced cucumber, yoghurt, chopped dill or dill seeds, milk or water and mustard, and season with pepper. Cover the sauce and put in the refrigerator.
3. Unwrap the salmon, lift it carefully onto a serving plate and remove the skin. Cut into the fish horizontally along the sides as far as the spine, and lift off the upper part of the flesh. Remove the bones and replace the flesh.
Garnish the salmon with cucumber slices and dill, and serve it warm or cold with the sauce. New potatoes or whole wheat bread, and a leafy salad are simple foils for this summer treat.
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