This salmon dish is ideal for easy weekend entertaining. Bake the day before and when cold cover and chill in the fridge overnight. Allow to come to room temperature for 30 minutes before serving.

Serves 6
Ready in 1 hour

• 6 x 150g salmon fillets
• 2tsp mild chilli powder
• 2tsp ground coriander
• 2tsp ground cumin
• 1/2tsp freshly ground black pepper
• Squeeze of lemon or lime juice
• 2tbsp olive oil

TO SERVE

• 6tbsp mayonnaise or soured cream
• 2 spring onions, trimmed and finely chopped
• Zest and juice from 1 lime
• Lime wedges and spring onion curls (see tip) to garnish

1 Preheat the oven to 200C, 180C Fan, Gas 6. Run your fingers along the top of the salmon fillets and remove any fine bones with tweezers. Mix together the spices and rub over the surface of the salmon fillets. Season with a little salt.

2 Place the salmon pieces in a foil-lined roasting tin. Whisk together the lime or lemon juice and oil and drizzle over the salmon.

3 Bake for 20-25 minutes until the salmon is just cooked to the centre. Remove from the oven and leave to cool completely.

4 Arrange the cold salmon fillets on a platter. Mix together the mayonnaise or soured cream, spring onions and lime zest and juice. Serve the salmon and mayonnaise garnished with lime wedges and spring onion curls.

TIP

To make spring onion curls use a sharp knife to thinly shred a few spring onions. Place in a bowl of iced water and leave in the fridge for about 1 hour until curled. Drain on kitchen paper before using.