184: Baked salmon, p234

I didn't have a 'vast piece' of wild salmon, but substituted with a couple of large fillets instead, which I wrapped side by side in foil, pretending they were a larger piece... Easy as pie this one, and we ate it warm (too impatient/hungry to wait for it to be cold) with lashings of homemade mayonnaise, and new potatoes. I wasn't going to buy a whole bottle of Pernod for 'the merest drip' to add to the mayonnaise, so I used vermouth as suggested by Maggie Don, who used the online version of this recipe, with vermouth instead of Pernod. Took c.20-25mins to cook through, but cooking en papillote (well, wrapped in foil at least) meant that the fish stayed moist. A light dish which I should have gotten done much earlier in the year - Spring or Summer, as in the book - rather than on a day of the year when we have a good four inches of snow on the ground!

31: Salmon and dill fishcakes, p161

Yummy yummy yum yum... Scrummy little fishcakes, Nigel IS the king of such creations. I've never made fishcakes before, but I know that they tend to contain potato... but these don't, just egg white, mustard, dill, lemon, bit of flour, and a lot of salmon. When I scrunched them into little cakes to fry, they seemed very wet, possibly because the salmon came out of the freezer rather being fresh, so I thought they might fall apart and be a bit of a disaster, but they didn't, and they made lovely little cakes, golden brown on each side.

Served with new potatoes and steamed sugar snap peas, it's definitely worth making the very simple sauce to go with the fishcakes - I used some homemade yoghurt, mixed up with a good teaspoonful of grain mustard, but forgot to add any dill - oh well, the fishcakes were very dill-y!