I hope you’re feeling festive food
tubers because we are gonna make a great
alternative to all that roast meat at
Christmas I have got a wonderful oven
poached salmon with lots of lovely creme
fraiche and dill and a spinach salad
this is gonna be beautiful to start it
off I have a beautiful bit of salmon
like this it’s got its skin on but what
we’re going to make underneath it is a
kind of little nest for it to sit on and
give lots of flavor to it so I have some
lemon I have some onions and I have a
little bit of dill so I’m just going to
finely slice
all right lemon a little bit of onion so
slice it straight down the center like
this and then just nice thin slices
spread these across the base like this
and this kind of just gives a little
kind of seat or a little kind of thing
to for the salmon to stick its balm on
that’s exactly what I’m looking for and
then a good handful of lovely deal
sprigs ah that is the smell of
Scandinavian Christmas for me it’s
beautiful deal has really fragrant
really green and it adds great flavor
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 flavor just a little
glug of wine like that I have few sprigs
of dill just like that on top and now
we’re gonna cover this off with a little
bit ten-foot
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 very quickly so in the time
it’s cooking I’m going to make up a
little a compliment to go alongside of
it so to do that I’m gonna make up my
cucumber pickle first so into a bowl
like this I have some castor sugar so
maybe 2 or 3 tablespoons of sugar on in
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
the sugar is completely dissolved and
we’ve got a clear mixture what I’m going
to do is slice up some cucumber okay so
got all this lovely cucumber going
straight into that mixture just to fuse
thin slices of onion as well and 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 gets really coated in all that
liquid now if you have the time you can
leave this overnight and it actually
kind of improves and the cucumber breaks
down a little bit and soaks up all the
flavor that’s the cucumber pickle sorted
now we need to talk creme fraiche so
I’ve got a little bit of creme fraiche
which is in the fridge and nearly forgot
where it was so a little bit of creme
fraiche
I’m knit on No look us up Christmas has
been ruined ok hang on we just put our
forget it anyway we have the creme we’ve
got some creme fraiche we’ve got some
lemon juice
we’ve got dill we’re echoing all the
flavors that’s in that lovely salmon so
I’m gonna split our lemon in half we’re
going to take a good handful of that
deal just give it a good rough chop like
this and then all I’m gonna do is dump
that straight in alongside this creme
fraiche and hit it just with the kind of
acidic balance a little bit of lemon
juice so straight through the hands just
to avoid any pits going in there mix all
that deal through and give it a taste
mmm it’s really nice with that lovely
hit of citrus lemon enos and that dill
in there is beautiful as well so just
going to set that aside with our
cucumber and now
I’m going to grab my salmon out of the
oven at this rather festive good oven
glove okay so what we get left with no
is a beautifully cooked salmon so just
peel off that lovely tinfoil
the minute that tinfoil comes off you
get hit with that deal you get hit with
the lemon juice and our white wine and
the fish has soaked up all that
beautiful liquid now my top tip is when
it comes out of the oven leave the
tinfoil on for a minute or two just
allows the fish to cook all the way
through so we’re just going to carefully
slide a little ladle like this on the
new fost 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 pressured 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 from as asta camp you can get
lots of lovely recipes so all the more
reason to do it this is a great
Christmas recipe and now all that’s left
to do is wish all you fantastic food
tubers a big happy and Merry Christmas
we want this festive season to be the
best one ever so get involved subscribe
to foodtube it’s free lots of love mr.
own
Oh
tubers because we are gonna make a great
alternative to all that roast meat at
Christmas I have got a wonderful oven
poached salmon with lots of lovely creme
fraiche and dill and a spinach salad
this is gonna be beautiful to start it
off I have a beautiful bit of salmon
like this it’s got its skin on but what
we’re going to make underneath it is a
kind of little nest for it to sit on and
give lots of flavor to it so I have some
lemon I have some onions and I have a
little bit of dill so I’m just going to
finely slice
all right lemon a little bit of onion so
slice it straight down the center like
this and then just nice thin slices
spread these across the base like this
and this kind of just gives a little
kind of seat or a little kind of thing
to for the salmon to stick its balm on
that’s exactly what I’m looking for and
then a good handful of lovely deal
sprigs ah that is the smell of
Scandinavian Christmas for me it’s
beautiful deal has really fragrant
really green and it adds great flavor
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 flavor just a little
glug of wine like that I have few sprigs
of dill just like that on top and now
we’re gonna cover this off with a little
bit ten-foot
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 very quickly so in the time
it’s cooking I’m going to make up a
little a compliment to go alongside of
it so to do that I’m gonna make up my
cucumber pickle first so into a bowl
like this I have some castor sugar so
maybe 2 or 3 tablespoons of sugar on in
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
the sugar is completely dissolved and
we’ve got a clear mixture what I’m going
to do is slice up some cucumber okay so
got all this lovely cucumber going
straight into that mixture just to fuse
thin slices of onion as well and 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 gets really coated in all that
liquid now if you have the time you can
leave this overnight and it actually
kind of improves and the cucumber breaks
down a little bit and soaks up all the
flavor that’s the cucumber pickle sorted
now we need to talk creme fraiche so
I’ve got a little bit of creme fraiche
which is in the fridge and nearly forgot
where it was so a little bit of creme
fraiche
I’m knit on No look us up Christmas has
been ruined ok hang on we just put our
forget it anyway we have the creme we’ve
got some creme fraiche we’ve got some
lemon juice
we’ve got dill we’re echoing all the
flavors that’s in that lovely salmon so
I’m gonna split our lemon in half we’re
going to take a good handful of that
deal just give it a good rough chop like
this and then all I’m gonna do is dump
that straight in alongside this creme
fraiche and hit it just with the kind of
acidic balance a little bit of lemon
juice so straight through the hands just
to avoid any pits going in there mix all
that deal through and give it a taste
mmm it’s really nice with that lovely
hit of citrus lemon enos and that dill
in there is beautiful as well so just
going to set that aside with our
cucumber and now
I’m going to grab my salmon out of the
oven at this rather festive good oven
glove okay so what we get left with no
is a beautifully cooked salmon so just
peel off that lovely tinfoil
the minute that tinfoil comes off you
get hit with that deal you get hit with
the lemon juice and our white wine and
the fish has soaked up all that
beautiful liquid now my top tip is when
it comes out of the oven leave the
tinfoil on for a minute or two just
allows the fish to cook all the way
through so we’re just going to carefully
slide a little ladle like this on the
new fost 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 pressured 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 from as asta camp you can get
lots of lovely recipes so all the more
reason to do it this is a great
Christmas recipe and now all that’s left
to do is wish all you fantastic food
tubers a big happy and Merry Christmas
we want this festive season to be the
best one ever so get involved subscribe
to foodtube it’s free lots of love mr.
own
Oh
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