From New Year’s entertaining to big family feasts, Mary Berry makes cooking for a crowd feel effortless
Side of Salmon with Hoisin Vegetables
Serves: 10
Prepare: 15 minutes
Cook: 30 minutes
Butter, for greasing 1.25kg side of salmon, skinned 5cm piece of fresh root ginger, peeled and sliced 1 lemon, sliced 115g mangetout 1 cucumber, peeled, cut in half and deseeded 1 large carrot, peeled and thinly sliced into matchsticks 6 spring onions, trimmed and thinly sliced into matchsticks 10 radishes, thinly sliced Bunch of coriander, leaves finely chopped
For the hoisin dressing:
3 tbsp sunflower oil
½ tsp toasted sesame oil
1 tbsp pickled ginger from
a jar, finely chopped
2 tbsp hoisin sauce
1 tbsp rice or white vinegar
2 tsp dark soy sauce
Juice of ½ lime
2 tsp caster sugar
For the sweet chilli sauce:
115g mayonnaise 2 tbsp sweet chilli sauce 3 tbsp coriander leaves, finely chopped
1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a large roasting tin with a piece of buttered foil.
2. Place the salmon in the middle of the foil and season well with salt and freshly ground black pepper. Scatter the sliced fresh root ginger and lemon all around, then fold over the foil and seal to make a parcel. Place in the preheated oven and bake for about 25-30 minutes, until just cooked. The fish should be opaque. Remove from the oven and leave to become cold, keeping the foil parcel sealed.
3. Thinly slice the mangetout, then blanch in boiling salted water for 2 minutes. Drain and refresh in cold water. Cut the cucumber halves into crescent-shaped slices.
4. Place the mangetout and cucumber in a large bowl with the other vegetables and half the coriander.
5. Next, mix the hoisin dressing ingredients together in a jug. Pour the dressing over the vegetables and mix to combine.
6. To make the sweet chilli sauce, mix the ingredients together in a small bowl with the remaining coriander.
7. Carefully transfer the salmon onto a serving platter, discarding the ginger and lemon slices. Arrange a neat line of vegetables along the centre of the fish. Serve the remaining vegetables in a bowl alongside with the sweet chilli sauce.
Mary’s Tip
The salmon can be cooked up to 6 hours ahead, to serve on the same day. The dressing and sauce can be made up to 4 days ahead. Tip the vegetables in the dressing just before serving. If you dress them too early, the vegetables will lose their crispness.
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