Whole salmon

Selection of fresh herbs - thyme, rosemary, coriander, parsley, mint etc

Lemon slices

500g new potatoes

6 eggs

1 cup mayonnaise

bunch of parsley finely diced

1/2 cup of cornichons

1/2 cup capers

juice of 1 lemon

Step 1

Preheat the oven to 180’c
Boil the potatoes for 15 minutes until softened but still holding their shape.

Step 2

Boil the eggs for 7 mins and peel.
Stuff the cavity of the salmon with the herbs and lemon slices and drizzle with olive oil and a sprinkle of salt and pepper.
Roast the salmon for 30 mins until tender and flaky

Step 3

Slice the potatoes into chunks and chop the eggs into quarters. combine both in a bowl with the cornichons, capers, parsley and lemon juice.

Step 4

Stir well with a good pinch of salt and pepper and serve alongside the salmon