Ingredients (serves 12)

• 1 x 2.5kg whole Atlantic salmon, scaled, gutted
• 1 large red onion, halved, thinly sliced
• 3 dried bay leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh dill
• 8 whole black peppercorns
• 2 tablespoons fresh lemon juice

Dill & Horseradish Cream

• 150g low fat natural yoghurt
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons horseradish cream
• 1 tablespoon finely chopped fresh dill

Method

1. To make the dill and horseradish cream, combine the yoghurt, lemon juice, horseradish cream and dill in a small bowl. Season with salt and pepper. Stir until well combined. Place in a serving jug and cover with plastic wrap. Store in the fridge until required.
2. Place salmon in a fish kettle. Arrange the onion, bay leaves, thyme, dill and peppercorns around salmon. Add the lemon juice.
3. Place the kettle over 2 hotplates on medium-low heat or on a preheated BBQ grill. Slowly bring to the simmer, but don’t allow to boil. Cover and cook for 10 minutes.
4. Drain water and carefully transfer salmon to a serving platter.
5. Use a small sharp knife to carefully remove the skin from the side facing upwards. Serve with dill and horseradish sauce.

Nutrition Guide PER SERVE
Per Serve
Energy 447 cal
Protein 46 g
Fat 28 g
Carbohydrate 2 g
Fibre 0.75 g