Here’s a great recipe to try for a dinner party, or warm it’s fantastic for a buffet. You can make it well in advance and keep it wrapped tightly in cling film until you are ready to bake it.
Really simple to make yet looks spectacular when carved. Full of flavour too with a stuffing made from fresh herbs, feta and olives to name but a few ingredients. Don’t forget to dress your plate with a few salad leaves and baby tomatoes for a finishing touch.
Stuffed and rolled side of salmon fillet
1 whole side of salmon with the skin removed and butterflied
For the filling
5g chives finely chopped
5g flat leaf parsley finely chopped
5g tarragon finely chopped
10g dill finely chopped
80g fresh breadcrumbs
50g olives coarsely chopped
50g sun-dried tomatoes finely sliced
50g feta cheese crumbled
Finely grated zest unwaxed lemon
50g fennel coarsely chopped
2 tbsp extra virgin olive oil
For the glaze
1 tbsp extra virgin olive oil
1 tbsp runny honey
1 tsp chilli jam
1 tsp light soy sauce
30g panko breadcrumbs
Preheat the oven to 180°C fan/200°C/360°F/gas 6.
Make the filling by combining all the ingredients in a bowl and tossing until well combined.
Butterfly the salmon side and evenly lay the filling over it, pressing it down firmly.
Starting along one long side roll the salmon tightly with the filling inside and tie with string at intervals to create a stuffed joint.
Place the rolled salmon on a baking tray lined with non-stick parchment.
Make the glaze by placing all the ingredients in a bowl and stirring until well combined.
Brush the glaze evenly over the salmon and sprinkle over the panko breadcrumbs.
Place in the oven and bake for 40 minutes until the internal temperature of the salmon is 60C.
Rest for 15 minutes before carving.