Whole Salmon Stuffed with Herbs

Serves 8

  1. 2kg whole salmon, filleted
  2. 125g salted butter, softened
  3. 25g chopped, fresh soft-leaf mixed herbs, such as basil, chives, mint, parsley and tarragon
  4. grated zest of 1 unwaxed lemon
  5. 1 garlic glove, crushed
  6. sea salt and freshly ground black pepper
  7. olive oil, for brushing
  1. Put the salmon fillets flat onto a board, flesh side up. Carefully pull out any remaining bones with tweezers.
  2. Put the butter, herbs, lemon zest, garlic and plenty of pepper into a small bowl and beat well. Spread the mixture over one of the salmon fillets and put the second on the top, arranging them top to tail.
  3. Using kitchen string, tie the fish together at 2.5 cm intervals. Brush with a little olive oil, sprinkle with salt and freshly ground black pepper and cook on the flat plate of a barbecue for 10 minutes on each side. Leave to rest for a further 10 minutes. Remove the string and serve the fish cut into portions.


These recipes are from Lazy Days and Beach Blankets: Simple Alfresco Dining with Family and Friends, published in hardback by Ryland, Peters & Small and available from all good book retailers priced at £19.99.