Baked salmon with honey, mustard and dill

I found the recipe for this excellent buffet or sharing dish — rather like a hot baked gravadlax without the curing process — in a Russian cookbook. A few years ago I was given a wooden plank by a Scandinavian friend specifically for roasting meat and fish. You pre-soak the plank in water overnight and cook your fish on top of it to impart a slightly smokey flavour, which works perfectly here.