Whole salmon baked in a himalayan salt and fennel seed crust

Serve with pickled cucumber.

Ingredients

1 whole	Salmon, scaled skin on (Main)
1 kg	Plain flour
100 g	Himalayan salt (Main)
50 g	Fennel seeds (Main)
½ cup	Water, or as much is needed to form dough
2	Lemons, halved

Directions

1. Preheat oven to 180C.
2. Mix the flour, salt, fennel in a mixer with the dough hook attachment. Slowly add water to form a smooth dough and allow to knead for about 5 minutes. Cover the dough with a damp cloth and allow to rest for 20 minutes.
3. Once rested roll out the dough into a large rectangle – enough to cover the whole fish.
4. Pop the lemon into the belly cavity of the salmon.
5. Pick up the dough and wrap the entire fish in the dough. Carefully tuck it in on all sides to ensure no moisture escapes whilst cooking.
6. Place onto a large roasting tray and bake for 40 minutes. Allow to rest for 15 minutes.
7. To serve – cut around the side of the crispy crust and carefully lift off. Serve with pickled cucumber.

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