- 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
- 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.
- 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.
- 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.
- Try and use seasonal, sustainable wild salmon if possible to make this stunning fish dish. To get ahead make up to the end of step 2 and chill for up to 2 days.