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.