We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Orders are delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!
Prepare the salmon. Using the back of a fish poacher knife, held at an angle, carefully scrape the scales from the whole fish, working from the tail to the head.
Rinse under cold water to remove the scales and all traces of blood from the backbone. Pat the fish dry with kitchen paper.
Use a pair of scissors to cut off the salmon’s fins from its sides, along its back and belly. Snip the tail into a V shape.
Place the salmon on the trivet and lower it into the fish kettle.
Pour over the white wine and just enough water to cover, then add the rest of the court bouillon ingredients.
Cover and bring the liquid slowly to a boil (approximately 15 minutes). Simmer for 1 minute per 450g of weight.
Turn off the gas or, if using an electric cooker, take the fish kettle off the hot plate.
Allow the salmon to cool in its liquor overnight or for several hours. Do not be tempted to lift the lid in the early stages of cooling.
Once cold, carefully lift the whole salmon on the trivet out of the fish kettle and allow it to drain for a few minutes.
Lift the fish off the trivet and place it on a large board, the flat side uppermost.
Using a sharp knife, ease the skin gently away from the flesh and transfer the salmon to a large flat serving dish, turning it over.
Carefully remove the skin from the other side, but leave the head and tail on for a buffet presentation.
Chill the salmon in the refrigerator until ready to serve.
Decorate the salmon with slices of lime arranged in an attractive row down the centre of the fish.
Place the eggs around the edge of the large flat serving dish with sprigs of dill in between. Serve the Green mayonnaise sauce separately in a sauceboat.