Poached Salmon With Dill And Avocado Mayo Bridal Bites S01E28

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In this episode of Bridal Bites, Sarah Thomas-Lane shows you how to make a delicious poached salmon with a dill and avocado mayo to share with your guests on the big day. • Check out our channel page and subscribe: / myweddingscrapbook • Like us on Facebook: / myweddingscrapbook • Follow us on Twitter: / mwscrapbook • Prep: 20 minutes • Cook: 2 hours plus cooling • Serves: 10 • Ingredients: • 3 ½ kg whole salmon (ask the fishmonger to clean and gut it) • Olive oil, for greasing • 1 small onion, very thinly sliced • 4 bay leaves • 20g pack dill • 6 tbsp dry white wine • 3 ripe avocados, preferably Hass • 200ml mayonnaise • Zest and juice 1 large lemon • ½ cucumber, peeled, deseeded and diced • To serve: • Bunch watercress, lemon wedges, thick cucumber slices, fresh dill • Step 1: Prepare The Salmon • Heat oven to 150C/ fan 130C/gas 2. Put the salmon on a large sheet of oiled foil (this will stop it from sticking later). Put the onion, bay leaves and half the dill in the body cavity, spoon over the wine, season with salt and black pepper, then loosely bring the • foil round the salmon and seal well to make a parcel. Lift onto a baking tray, then bake for 2 hours. Take from the oven, then leave to cool for about 10 minutes, still in its parcel. • Step 2: Make The Dill And Avocado Mayo • Meanwhile, whizz the flesh from the avocados (with a hand blender or in a food processor) with the mayo, lemon juice, zest and seasoning. Tip into a bowl. Chop the remaining dill, stir in the cucumber, then transfer to a serving bowl. Chill for up to 3 hours. • Step 3: Finish The Salmon • Unwrap the salmon, then strip away the skin and fins. Personally, I don't take the skin from the bottom off the fish if I am serving the salmon warm, as you risk breaking the fish up as you turn it over. It is more robust when it is cold, so in this case remove the skin from both sides. You can leave the head on or take it off at this stage. Carefully lift onto a platter, then garnish with watercress, cucumber, lemon wedges and dill, if using. • Step 4: Serve • To serve, remove the fish in chunky fillets. When all the fish has gone from the top fillet, remove the onion and herb flavouring, pull away the bones, then remove portions of the bottom fillet, leaving the skin behind. Eat with avocado mayo, warm buttery new • potatoes and salads or green beans.

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