Ingredients

• 1 whole salmon, cleaned
• 25g per litre of water salt
• 1 cucumber, thinly sliced

Method

1. Place a whole, cleaned salmon in a fish kettle. Cover with salted water (25g/1oz salt to every litre/1¾pt water).
2. Bring to boiling point and as soon as the first bubbles rise to the surface, switch off the heat and leave to go cold.
3. Remove the salmon from the water and peel away the skin, leaving the head intact.
4. Thinly slice a cucumber, sprinkle with salt in a colander and leave for 30 minutes. Rinse and pat dry.
5. Starting at the tail, arrange overlapping slices of cucumber over the body of the salmon to represent scales.

Notes