Stuffed salmon

Use thick salmon fillets and cut a pocket into the side rather than slicing right through. Keep the filling fairly thick and secure the opening with a cocktail stick if needed.

Bake individual stuffed fillets at 200°C for about 15–20 minutes, depending on their thickness. The centre should reach 63°C; check the salmon as well as the filling.

Spinach with cream cheese is a popular combination; squeeze the cooked spinach dry first so the filling does not turn watery. Herbs, lemon zest and a little grated hard cheese also pair well with salmon.

Serve it with new potatoes and green vegetables such as asparagus, broccoli or green beans. A lemony yoghurt or dill sauce complements the rich fish without overpowering the filling.

You can fill the salmon a few hours ahead, cover it and keep it refrigerated until ready to cook. For the best texture, bake it just before serving rather than reheating it.

Cool leftovers promptly, refrigerate them in a covered container and eat within two days. Reheat until steaming hot throughout, or flake cold leftovers into a salad.

Freeze it uncooked only if the salmon and filling ingredients have not already been frozen; wrap each portion tightly and thaw it in the fridge before baking. Cooked stuffed salmon can also be frozen, though the filling may become softer when thawed.