Bob Hart's BBQ Salmon

A whole salmon � a fish of around 3-4kg is ideal � makes wonderful barbecue fare. Set up a kettle barbecue for indirect cooking, and make a template slightly smaller than the fish from thick cardboard or hardboard wrapped in a couple of layers of foil. Soak some hickory chips for the charcoal. If you are using a gas barbecue use only the outside burners and place wet hickory chips in a smoking box, in the barbecue.

�Cut four or five slits, cross-ways and to the bone, into each side of the fish. Slice a few lemons and a fennel bulb, and chop some dill. Season the fish, inside and out, and layer the inside of the fish with fennel slices and lemon slices. Place half a slice of lemon in each slit with some of the chopped dill. Place the fish on the template and cook until ready � 40mins to an hour � after having brushed it with a mixture of melted butter, lemon juice and dill.

�Transfer the cooked fish to a serving dish and serve with dill mayo � made by mixing two parts Best Foods mayo with one part sour cream and one part Dijon mustard. Add chopped dill and a squeeze of lemon, to taste.