Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
This dish can be the pièce de résistance of a Christmas buffet table. Salmon or ocean trout has a huge advantage over the traditional roasts. It is quick and easy to cook, needs no carving, it is very good for you and, to top it off, its delicate pink flesh looks most inviting on a hot day.