Ingredients

Salmon: 1 kg whole salmon, gutted & scaled 1 lemon, sliced 1 onion, cut into quarters 3 bay leaves 2 sprigs parsley 6 black peppercorns Salmon Mousse: 1 tbsp olive oil 1 small onion, finely chopped 100g mushrooms, finely chopped 400g salmon fillet, skinned, boned & trimmed of any fat 1 egg white 400ml double cream 2 tbsp finely chopped curly parsley 40g cooked basmati rice 100g smoked salmon, finely diced Pancakes (a basic pancake recipe works here) Encroute: 1kg puff pastry 2 eggs to glaze Hollandaise: 200g unsalted butter 1tbsp white wine vinegar 2 tbsp lemon juice 1tbsp water 3 egg yolks leaves from 1 bunch of dill pinch of caster sugar Asparagus: 500g fine asparagus, trimmed 2 garlic cloves, crushed Good drizzle of good olive oil A good handful of rocket Salt and Pepper

Description

First Cook The Salmon. Place The Salmon In A Fish Kettle With The Lemon Slices, Bay Leaves, Onion, Parsley And Peppercorns And Pour Over Enough Water To Cover. Cover With A Lid, Bring Slowly To The Boil And Then Turn The Heat Down To Simmer Gently For 5 M

View Full Recipe