This amazing Dairy Diary salmon recipe makes the most fabulous table centrepiece.
Salmon fillets 4, each approx. 150g (5oz), skin removed
Lemon ½, juice only
Fresh dill 15g (½oz)
Butter 20g (¾oz)
Salt and freshly ground black pepper
Cucumber ½, thinly sliced
White wine vinegar 2 tbsp
Caster sugar 1 tsp
Chives 15g (½oz), finely snipped
Chopped watercress 2 tbsp, plus sprigs to garnish
Soft cheese 110g (4oz)
Light mayonnaise 2 tbsp
Steamed new potatoes to serve (optional)
Preheat the oven to 180°C/160°fan/Gas 4. Line a large baking tray with foil.
Place the salmon fillets on the foil, drizzle with the lemon juice, sprinkle with a little torn dill, dot with the butter and season with salt and pepper.
Enclose the salmon in the foil then bake in the oven for 25-30 minutes or until the fish flakes easily and is even in colour when pressed with a knife.
Meanwhile, add the cucumber slices to a bowl with the vinegar, sugar and a little salt and pepper. Reserve a few more dill sprigs for garnish, chop the rest and add half to the cucumber and the remainder to a second bowl. Add half the chives to the cucumber and the rest to the second bowl. Gently toss the cucumber together and set aside.
Add the chopped watercress, soft cheese and mayonnaise to the bowl of herbs and stir together until well mixed. Spoon into a serving bowl.
Stir the cucumber once more then spoon onto a large shallow platter. Arrange the cooked salmon on top then garnish with the watercress sprigs. Serve with the sauce and new potatoes, if using.