For the salmon:
600g side of salmon
1 onion, in slices
2 good handfuls of Dill
1 lemon, sliced
50ml of white wine
50ml of water
Sea salt and ground black pepper
For the cucumber pickle:
4 tablespoons cider vinegar
4 tablespoons caster sugar
1/2 tablespoon salt
1 small shallot, very thinly sliced
For the Dill Creme Fraiche:
200g of créme fraiche
Juice of 1/2 lemon
A good handful of dill, finely chopped
Preheat the oven to 180˚C.
In a large roasting tray place in the onion and lemon slices and arrange sprigs of dill over the top.
Lay the salmon over and season with sea salt and ground black pepper and a final scattering of dill.
Pour water and wine around the sides of salmon and cover the roasting tray with tin foil. Place in the oven to cook for 15 minutes or until just cooked through.
For the cucumber pickle, In a bowl mix together the sugar and vinegar until the sugar has dissolved. Mix in the salt and shallot and add the thin slices of cucumber.
Cover and leave in the fridge for at least 2 hours or overnight.
Mix together the dill, creme fraiche, lemon juice and a crack of black pepper.
Serve the cooked salmon with the cucumber pickle and creme fraiche and some freshly cooked baby potatoes and it's a properly delicious dinner!