Served Hot

Served Hot

• 1 whole salmon or sea trout
• water
• salt

Clean and gut the salmon carefully; do not remove the head, tail or scales. Carefully measure the water and half fill the fish kettle, adding 1 rounded tablespoon of salt to every 1.1 litre. Cover the fish kettle and bring the water to the boil. Add the salmon or sea trout and allow the water to co