Men with Carrick-a-Rede salmon at Ballycastle in 1962
Irish wild salmon have benefitted hugely from Ireland’s cleaner rivers and now that they are protected there are less of these majestic fish on the open market.
This is a traditional method for cooking fresh salmon.
The oil from the nuts permeates the fish during baking, producing a sweet aromatic flavour.
- 1 (3 kg) salmon, whole, gutted, head and tail left on
- 150 g onions, chopped
- 75 g hazelnuts, chopped
- 75 g parsley, chopped
- 30 ml (approximately) water
- 60 g butter
- 10 g black pepper, freshly ground
- 10 g salt
Preheat oven to 230°C.
Blend the nuts, onions, parsley and water to make a purée, adding the water gradually. It should be a thick purée.
Rub the salmon all over with the butter, season liberally.
Stuff the purée into the gullet.
Wrap the salmon loosely in foil, making sure the ends are sealed, place in a large baking tray, cover with more foil.
Bake at 200°C for 65 minutes.
Remove top layer of foil, and slowly move the salmon out of the second layer onto the tray without breaking it.
Baste with juices and bake for 15 minutes.
Serve with mashed buttered potatoes, garnished with parsley.