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Ingredients
- 1 whl salmon, (1-2.5kg)
- 2 Tbsp. Extra virgin olive oil
- 1 x Lime, juice of Salt and freshly grnd black pepper
- 1 sprg fresh dill
- 6 med Size Large eggs, hard boiled and quartered
- 12 x Capers Cucumber slices French dressing
Directions
- Place the salmon on a flat non-metallic dish and drizzle over the oil and lime juice. Add in seasoning and place the sprigs of dill on top and inside the cavity.
- Cover and leave to marinate for at least 1 hour.
- Preheat the oven to 150 C, 300 F, Gas Mark 2.
- Place the salmon on a large sheet of lightly oiled foil, wrap loosley and enclose to create a sealed parcel.
- Place on a baking tray in the preheated oven for 25 min per 500g (1lb).
- Allow to stand for 10 min then transfer to a serving dish and garnish with the Large eggs, capers and cucumber slices with the French dressing poured over. Serve immediately.
- NOTES : An ideal Christmas dish to serve as part of a buffet with new potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 513g | |
| Calories 1000 | |
| Calories from Fat 687 | 69% |
| Total Fat 76.78g | 96% |
| Saturated Fat 16.98g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 1092mg | 364% |
| Sodium 444mg | 19% |
| Potassium 1090mg | 31% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.74g | 2% |
| Protein 70.06g | 112% |
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