Ingredients

• 1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz
• 1 onion
• chopped
• 2 bay leaves
• 4 tbsp white wine vinegar
• 1 lemon
• quartered
• sea salt
• cracked black pepper

Directions

• Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine.
• Add enough cold water to cover the fish (it must be covered). Add the onion
• bay leaves
• vinegar and lemon and a good pinch of salt and a little black pepper.
• Cover with a lid
• or tin foil
• and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling
• turn off the heat and allow the fish to stand in the water until cool.
• Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.