• 3 kg (6 lb 12 oz) whole salmon, gutted and scaled
• 2 eggwhites
• 780 g (1 lb 11 oz/6 cups) sea salt or volcanic grey salt
• extra virgin olive oil, to rub
• 1 lemon, sliced
• 25 g (1 oz/1 bunch) dill
• 1 fennel bulb, thinly sliced
• 1 white onion, thinly sliced
• 1 teaspoon black pepper, coarsely cracked
• lemon wedges, to serve
• good quality olive oil, to serve

Preheat the oven to 230°C (450°F/Gas 8). Line a large baking tray (or a baking dish large enough to hold the fish) with baking paper and set aside.

Whip the eggwhites and mix with the grey salt in a large bowl until well combined. Add a little water if it seems too dry: you are looking for a paste consistency.

Rub the salmon with the olive oil and stuff the cavity with the lemon slices, dill, fennel, onion and pepper. Spread a layer of the salt mix on the baking tray, slightly larger than the fish and place the stuffed fish on top of the salt. Cover the fish with the remaining salt mixture, ensuring you make a complete seal all the way around the fish. Bake in the oven for 25 minutes or until cooked to your liking.

Remove from the oven and allow to rest for 10 minutes. Break open the crust and gently remove fillets from the fish. Serve with lemon wedges and a drizzle of good quality olive oil.