Maple cured smoked salmon terrine with gin-pickled cucumber
Partnered content with Morrisons
Winter citrus slow-roasted whole salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
Ingredients
- 3 clementines 1 sliced and 2 zested and juiced, or 2 oranges
- 2 limes, 1 sliced and 1 zested and juiced
- 400ml olive oil
- 1 tbsp dried marjoram
- 1 red grapefruit, sliced
- 2kg Morrisons Market Street Whole Salmon
For the salsa
- 1 red chilli, optional
- 1 tbsp capers, drained and roughly chopped
- small handful parsley, finely chopped
- small handful dill, finely chopped
- 1 shallot, finely chopped
- 1 lemon, juiced
Method
- STEP 1
Heat the oven to 150C/130C fan/gas 2. Combine the clementine and lime juices and their zests in a bowl along with the olive oil and marjoram. Put the Morrisons Market Street Whole Salmon in a large baking dish (it should fit snugly) and season well all over. Stuff the salmon with the grapefruit, clementine and lime slices, then pour over the citrus oil mixture and cover the dish with foil. Roast for 45-50 mins until the salmon is tender and cooked through.
- STEP 2
When the salmon has 5 mins left, combine all the salsa ingredients together and season with salt and pepper to taste.
- STEP 3
To serve, remove the salmon to a large chopping board. Carefully peel off the top layer of skin and discard. Flake the flesh into large chunks and transfer to a serving platter, leaving behind as many of the bones as you can. Flip over and repeat. Spoon some of the fragrant oil from the baking dish over the salmon pieces, and scatter over the salsa to serve.
