Ingredient:
Salt and black peppercorns
4 bay leaves
1 onions, sliced
4 tbsp white wine vinegar
2.75 kg (5 ½ lb) salmon, cleaned
3 tbsp chopped fresh dill
About 200 ml (7 fl oz) mayonnaise

To serve:
8-10 cooked jumbo prawns, tail shells taken off but heads left on
1-2 bunches of fresh dill
Lemon wedges
Fish kettle

Method:
Lift out the rack from the fish kettle and set aside. Half fill the kettle with water and add 2 tbsp salt, 12 black peppercorns, the bay leaves, onion, and vinegar.

Put the salmon on to the rack, and lower into the kettle. Bring to a boil, then simmer for 1 minute only. Remove from the heat, cover, and leave to stand for about 2 hours, until the fish is just warm.

Lift the rack and salmon out of the fish kettle. Cover the salmon with a large piece of cling film and flip the fish over on to the cling film. Bone and skin the salmon. Cover and chill in the refrigerator for at least 1 hour.

Mix the dill into the mayonnaise, then taste for seasoning. Spoon into a serving bowl, and chill until ready to serve.

Arrange the salmon on the serving plate. Scatter the prawns over the salmon and around the plate, along with the dill and lemon wedges. Serve with the dill mayonnaise.