Enjoy some fresh flavours for the New Year with these exciting dairy recipes from Dale Farm.
What you'll need
4x175g (6oz) salmon steaks
4 tbsp lemon juice
15g (1/2 oz) Dromona butter
1 large, peeled and deseeded cucumber
125ml (4fl oz) dry white wine
5 tbsp Dale Farm half fat creme fraiche
3 tbsp chopped dill
Salt and freshly ground black pepper to season
Preheat the oven to 170°C/325°F/Gas 3. Place the salmon steaks on a large piece of lightly buttered foil on a baking sheet. Season lightly and sprinkle with lemon juice. Wrap the foil around the salmon, ensuring it is well sealed, and bake for 20-25 minutes. Leave in the foil. Dice the cucumber finely.
Melt the butter in a pan and saute the cucumber for about two minutes until translucent. Add the wine to the pan, bring to the boil and simmer for about ten minutes until all the liquid has evaporated.
Remove from the heat. Stir in the cream and dill and check the seasoning.
Serve immediately with the warm fish|accompanied by a creamy potato and chive mash and fresh green beans and peas.