Russian Cookbook

1 whole raw salmon, cleaned, head and tail left on, 1 - 1.5 kg
5-10 sprigs of fresh dill
1 onion, sliced of even width 5 mm
1 lemon, sliced
100 gr butter
100 ml dry white wine
Salt and pepper, to taste

Rinse and clean the dill.

Scale the salmon pat dry and generously rub with salt, pepper and lemon juice.

Fill salmon with the dill, onion rings and butter. Preheat the oven to 160°C (325°F), Gas Mark 3.

Generously line a baking sheet with aluminum foil and brush with butter. Place the salmon on the sheet and cover with white wine. Close the foil tightly and bake in a preheated oven for about 15 - 25 mins.

Arrange on a warm plate, top with baking juice and sprinkle with chopped dill.

Serve with small dill potatoes.

500 g hake fillets
1 cup fish (chicken) stock
1 bay leaf
500 g cooked potatoes, halved
1 red (bell) pepper, seeded and diced
2 spring onions (scallions), sliced
½ cucumber, unpeeled and diced
3-5 large red lettuce leaves

Salt and pepper, to taste

Dressing

½ cup Greek (strained plain) yogurt
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons capers

To garnish

2 hard boiled eggs, finely chopped
2 tablespoons chopped fresh dill

Put the hake fillets in a large, shallow pan with the fish stock and bay leaf. Bring to the boil then lower the heat and poach the fish gently for about 10 minutes until it flakes easily. Leave it to cool, then remove the skin and bones, and separate the flesh into large flakes.

Put the baby new potatoes in a bowl with the red pepper, spring onions and cucumber. Gently stir in the flaked hake and season with salt and pepper.

Make the dressing by stirring all the ingredients together in a bowl or jug. Season and spoon or pour over the salad. Toss gently.

Place a lettuce leaf on each plate and spoon the salad over it. Mix the finely chopped hard-boiled eggs for the garnish with the dill. Sprinkle the mixture over each salad.

Note:

You may also use halibut, sole or cod.