Swedish inspired baked salmon with quick pickled cucumber and a dill & lemon cream

A real Easter centre piece, our whole side of salmon recipe is Swedish inspired & a delicious alternative Sunday lunch. Perfect served with boiled new potatoes, pickled cucumber and a dill and lemon cream.

30 mins

2

Easy

For the baked salmon:
• 1 side of Field & Flower salmon 1kg
• 1 lemon, cut into thin slices
• Knob of butter
• Sea salt and freshly ground black pepper
• Dill, off the stalks

For the dill & lemon cream:
• 100ml sour cream
• 1.5 tbsp lemon juice
• 1.5 tbsp dill, finely chopped
• 1 tsp lemon zest
• Pinch of sea salt

For the quick pickled cucumber:
• 1 cucumber, finely sliced or mandolined
• 1 tsp sea salt
• 4 tbsp white wine vinegar
• 3 tbsp caster sugar
• Pinch of whole black pepper corns

1. For the pickled cucumber – in a bowl mix together all the ingredients. Place the very finely sliced cucumber into the bowl with the liquid. Cover with clingfilm and place in the fridge for about an hour or so. Once chilled pour off any of the excess liquid and they are ready to eat.

2. For the salmon – pre heat the oven to 180°c fan, 200°c, gas mark 6, then line a dish with grease proof paper.

3. Cover the paper with sliced lemons and place the salmon on top, skin side down.

4. Top the salmon with little pieces of butter and sprinkle over the dill. Season to taste.

5. Bake uncovered for about 20 mins. Whilst the salmon is cooking mix together the ingredients for your dill & lemon sauce.

6. You can serve the salmon hot or cold (we like it with boiled or mashed potatoes). It is a great centre piece for any party, enjoy!