Parcel Poached Salmon with Herby Mayo

Delicious served either hot or cold - perfect for party season!
Parcel Poached Salmon with Herby Mayo
  • 10-12 people


Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place one salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season and drizzle with the wine.

Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins.

While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in a medium bowl, adding a pinch of salt to taste. Pour the oil into a jug as you will need a controlled steady stream. Briefly whisk the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously whisking.

Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added. If the mayonnaise curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil.

When your mayonnaise is made, slowly stir in the vinegar and enough of the lemon juice to your taste - add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.

Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon wedges. Serve with the herby mayonnaise and cucumber salad.

With thanks to BBC Good Food


  • 2 salmon fillets, skinned and boned
    olive oil for greasing
    1 lemon, sliced
    1 bunch dill, chopped
    Small fennel bulb, thinly sliced
    6 tbsp white wineFor the mayonnaise
    2 egg yolks
    1 tsp Dijon mustard
    450ml rapeseed or sunflower oil
    2 tbsp white wine vinegar
    1 tbsp lemon juice

    To serve
    6 tbsp herbs, such as chervil, chives, dill, parsley or tarragon, finely chopped
    1 cucumber, sliced into long thin strips with a potato peeler
    Chopped dill
    Lemon wedges

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