Stuffed Salmon with Mediterranean Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Here a whole salmon is stuffed with a delicate smoked haddock mousse, baked, and then served with a lovely olive oil, lemon and wine sauce with tomatoes, shallots and fresh basil.


  • 1.25–1.5 kg (3–3½lb) salmon, gutted
  • 250g (8


Wash the salmon and pat it dry with kitchen paper. Set the oven to preheat at Gas Mark 6/200°C/400°F. Roughly cut up the smoked haddock and put the pieces into a food processor with the cream and egg whites; whizz until the mixture is as smooth as possible. Turn the mixture into a bowl