Another one of those recipes that is so easy and quick to put together, the dill aside, it could come from any region. One of my closest friends in London was a girl called Anya whose husband was in the merchant navy. She made this for dinner once and since then, it has always a poluar midweek dish. You can make it with a whole salmon and use the paste here to stuff it or you can use a whole side. Then again, if it’s only for two people, you can sandwich the paste, wrap them up in the foil and cut in two, to serve.
As mentioned, dill is the standard herb used that makes it Eastern European but as I’m not a huge fan of it, I use whatever ‘s at hand on the day. I find Rosemary particularly good.
2 salmon fillets (about 300g), boneless, with or without skin
2 cloves garlic
1 tbsp chopped fresh dill
pinch of salt
half tsp coarsely crushed black peppercorns
1 tbsp lemon juice
1 tbsp water/stock/dry white wine
1 bay leaf, deveined and snipped in slices
1. Preheat oven t0 200C/Fan 180.
2. Wash and pat the salmon dry and place skin side down, in the middle of a foil large enough to fold over in a slight tent shape.
3. Place all the other ingredients in a bowl and mix thoroughly.
4. Spread the paste on one fillet and place the other fillet over it.
5. Pull both sides of the foil up and seal top and sides, leaving a little space at the top for the salmon to steam.
6. Bake in the oven for 20-25 minutes. I like to unwrap the foil and bake it uncovered for the last 5 minutes but you don’t have to.
Traditionally served with potatoes and Mizeria which is a Polish cucumber salad.
I like to served them with crispy crushed baby potatoes. Boil some potatoes until they’re just cooked. Drain and lightly crush them with a masher. Drizzle olive oil all over and season with salt and pepper. Then brown them, either under a grill, on the stove or they could have gone in with the salmon for 10-15 minutes.
Incidentally, the potatoes make a great tapas dish too.