I hope you're feeling festive Food Tubers because we are going to make a great alternative
to all that roast meat at Christmas.
I have got a wonderful oven-poached salmon with lots of crème fraiche and dill and a
spinach salad.
This is going to be beautiful.
So start off I have a beautiful bit of salmon like this.
It's got it's skin on.
But what we're going to make underneath is a kind of little nest for it to sit on and
give lots of flavour to it.
So I have some lemon, I have some onion and I have a little bit of dill.
So I'm going to finely slice our lemon.
A little bit of onion.
Slice it straight down the centre like this and then nice thin slices.
Spread these across the base like this and this kind of gives a little kind of seat,
or a little kind of thing for the salmon to stick it's bum on.
That's exactly what I'm looking for and then a lovely handful of wonderful dill sprigs.
That is the smell of Scandinavian Christmas for me, it's beautiful dill and it's really
fragrant, really green and adds great flavour.
It's a perfect herb to add to fish, so lots of that going in there.
And then, our salmon gets laid on top.
A good handful of salt just to go over the top of this and then a good crack of black
pepper.
So in on top of that I have a good splash of water going around and just for an extra
hit of flavour, just a little glug of wine like that.
I have a few sprigs of dill just like that on top.
And now, we're going to cover this up with a little bit of tinfoil.
This is going to create a little steam pocket.
Right this goes into the oven for about 15 minutes until it's cooked all the way through.
And then it's ready to serve.
Now, unlike your big roast meat, what is great about this salmon is that it cooks really
quickly.
So in the time it's cooking, I'm going to make a little accompaniment to go alongside
it.
So to do that, I'm going to make up my little cucumber pickle first.
So into a bowl like this I have some caster sugar, about two to three tablespoons of sugar
going into here.
Some cider vinegar and what I need to do is basically mix this through just until the
sugar has dissolved and you'll see it change from a kind of cloudy mixture into a clear
mixture, so now that this mixture is completely dissolved and we've got a clear mixture, what
I'm going to do is slice up some cucumber, Okay.
So I've got all this lovely cucumber going straight into that mixture.
Just a few thin slices of onion as well.
At this point you can go in with a little bit of salt and then get your hands involved
and just squish it all together.
Just so that it get all really coated in all that liquid.
Now if you have time you can leave this overnight and it actually kind of improves and the cucumber
picks up in flavour.
Now we need to talk crème fraiche.
So I've got a little bit of crème fraiche, which is in the fridge.
I nearly forgot where it was.
So, a little bit of crème fraiche.
Oh no!
Look at that!
Christmas has been ruined!
Okay hang, we just put that bit.
Oh wait, just forget it.
Okay, we have the creme fraiche.
We've got some crème fraiche, we've got some lemon juice, we've got dill.
We're echoing all the flavours that's in that lovely salmon.
So we split our lemon in half.
We're going to take a good handful of that dill and give it a little chop like this and
then all I'm going to do is dump that straight in alongside this crème fraiche and hit it
just with this acidic balance.
A little bit of lemon juice.
Straight through the hands to avoid any pips going in there.
Mix that dill through and give it a taste.
Mmm, it's really nice with that lovely hit of citrus lemonyness and that dill in there
is beautiful as well.
So I'm just going to set that aside with my cucumber.
And now I'm going to get the salmon out of the oven with this rather festive oven glove.
Okay, so what we get left with now is a beautifully cooked salmon.
So we just peel off that lovely tinfoil, ohh.
The minute that tinfoil comes off you get hit with that dill, you get hit with that
lemon and that white wine and the fish has soaked up all that beautiful liquid.
Now my top tip is when it comes out the oven, leave the tinfoil on for a minute or two,
it just allows the fish to cook all the way through.
So I'm just going to carefully slide a little ladle like this underneath it.
Try not to break it up and that is good enough and ready to serve.
So I'm just going to serve it with our cucumber pickle, that lovely creme fraiche and it is
a properly beautiful dish.
And if you like this recipe and you want to see more, please subscribe just underneath
here to Jamie's Food Tube channel.
It is absolutely fantastic and you are going to get lots of fantastic recipes.
So all the more reason to do it.
This is a great Christmas recipe, and now all that's left to do is to wish all you fantastic
Food Tubers a big happy and merry Christmas.
We want this festive season to be the best on ever so get involved.
Subscribe to Food Tube, it's free!
Lots of love, Mister O.