Serves 10

Basil and lime salmon recipe

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Takes 20 minutes to make, 30-40 minutes to bake, plus cooling and chilling

1 whole wild Pacific salmon, about 2.5kg, filleted and skinned to give 2 large fillets
Juice and finely grated zest of 4 limes, plus 1 lime, thinly sliced, to serve
250g garlic and herb soft cheese
8 tbsp hollandaise sauce
20 fresh basil leaves, chopped, plus extra sprigs to serve

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1. Preheat the oven to 190°C/fan170°C/gas 5. Lay a large sheet of foil in the base of a large roasting tin. Top with a sheet of non-stick Teflon. Put a salmon fillet on top and season. Squeeze over the lime juice.
2. Mix together the soft cheese, hollandaise sauce, lime zest and chopped basil. Spoon on top of the salmon fillet. Top with the other fillet and wrap in the Teflon sheet and foil. Bake for 30-40 minutes until just cooked through. Leave wrapped up, cool and chill.
3. To serve, scrape away any brown flesh on top of the salmon, then carefully transfer to a serving platter. Garnish with lime slices and basil. Cut into chunky slices to serve.

Chef's tip

Get ahead: Make up to the end of step 2 and chill for up to 2 days.

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