• 1 pc salmon fillet (around 1.5 kg)
• olive oil
• 1 lemon sliced
• 1 bunch dill chopped
• 1 stalk celery thinly sliced
• 1 tbsp white wine

For Mayonnaise

• 2 pcs egg yolks
• 1 tsp mustard
• 450 ml sunflower oil
• 2 tsp vinegar
• 1 tbsp lemon juice
• 1/2 cup parsley dill, chives

To serve

• 1 pc cucumber sliced into long thin strips
• chopped dill
• lemon slices

1. Preheat the KitchenAid countertop oven to 180C.
2. Brush olive oil on a large sheet of aluminum foil. Place the salmon fillet on the foil and scatter over the sliced lemons, dill, and celery, and season generously. Drizzle with the wine.
3. Top with the second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto the baking tray and cook in the oven for 20 minutes. Allow resting in the foil for 10 mins.
4. While the salmon cooks, make the mayonnaise. Place the yolks and the mustard in the KitchenAid food processor, adding a pinch of salt, if you like. Pulse the eggs and start to drizzle on the oil very slowly, starting with a few drips at a time while continuously blending with the processor.
5. Continue adding the oil. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added.
6. When your mayonnaise is made, slowly add in the vinegar and enough of the lemon juice to your taste – add more if you like it quite lemony. Season with salt and pepper, and stir in the chopped herbs. Keep chilled until the salmon is ready.
7. Mix the cucumber with some of the dill and the rest of the celery. When the salmon has rested, cut the foil open and use two fish slices to carefully transfer the fish to a long-serving platter. Sprinkle with the dill and garnish with lemon slices. Serve with the herby mayonnaise and cucumber salad.