Roast Stuffed Salmon

THIS Christmas I want to eat seafood in the sunshine.

food

THIS Christmas I want to eat seafood in the sunshine.

Getting everything prepared well ahead of time is the key. I'll start with a cold entree such as chilled oysters or fresh Thai-style prawn salad (email me for a recipe). I'll stuff the salmon the night before and assemble the Christmas bombe - a festive take on bombe Alaska - a few days ahead.

Roast stuffed salmon
2kg whole salmon, filleted
125g butter, softened
3/4 cup chopped mixed herbs (basil, chives, mint, flat-leaf parsley)
Grated zest 1 lemon
1 clove garlic, crushed
20 cherry tomatoes, halved
1/2 teaspoon dried chilli flakes
2 whole cloves garlic, peeled
Olive oil for brushing
Put whole salmon fillets on a board, flesh side up. Carefully pull out any bones with tweezers. Season well. Make filling by beating together butter, herbs, zest and crushed garlic. Spread over one fillet and put second fillet on top. Using kitchen string, tie fish together at 2.5cm intervals. Line a baking tray with non-stick paper. Add tomatoes, chilli flakes and garlic cloves; drizzle with a little oil. Place salmon on tray and drizzle with more oil. Roast in a preheated 200C oven for about 25 minutes. Cut and serve salmon in sections accompanied with tomatoes and garlic. Serves 8
And to drink ... This calls for a stylish, complex, pale dry rose such as the 2012 Spinifex from the Barossa ($25).