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Salt-crust salmon
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Total Time:
1 hour 45 minutes
Salt crust baked salmon: Moist, perfectly cooked flaky fish with delicate seasoning, a showstopper!
Ingredients:
  • 1 x 2 kg whole salmon gutted, gills removed, scales left on, from sustainable sources
  • 4 lemons
  • 1 bulb of fennel
  • ½ a bunch of fresh-flat leaf parsley (15g)
  • ½ a bunch of fresh marjoram (15g)
  • 1 bunch of fresh chives (30g)
  • 4 kg rock salt
  • 2 large free-range eggs
  • ½ a bunch of fresh basil (15g)
  • 1 teaspoon English mustard
  • 500 g Greek yoghurt
  • extra virgin olive oil
  • 3 fresh red chillies
  • 1 bunch of fresh mint (30g)
  • runny honey
  • cider vinegar
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Wash salmon thoroughly inside and out, then pat dry. Slice 1 lemon and fennel thinly, stuff into salmon cavity with parsley, marjoram, and chives. Mix rock salt, eggs, and 250ml water in a bowl. Spread one-third of mixture evenly on a large baking tray. Create hollow in center, place salmon diagonally in tray, spoon over remaining salt mixture to form 2cm-thick layer. Bake for 35 minutes. Test doneness by inserting skewer into thickest part – should come out warm in 5 seconds. Let salmon sit in crust for 1 hour. Make basil yogurt by blending basil leaves, mustard, juice of 1 lemon, and half the yogurt until smooth. Fold in remaining yogurt, oil, and season with salt and pepper. Make salsa by finely chopping deseeded chilies and mint with honey, oil, vinegar, and seasoning. Crack salt casing, remove excess, carefully transfer salmon to platter, remove skin, scrape away dark fish, then flake salmon. Serve with basil yogurt, salsa, and lemon wedges.

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