Shikkered Salmon Recipe SpotX Wild Foods Recipe from Brad Kyle Prep:Overnight Cook:30 minutes Difficulty:2 Ingrediants: 2-3 kg salmon, gutted and gilled. 1 cup medium sherry. 1 cup milk. Salt and pepper. 1 cup fresh white breadcrumbs. Extra salt and pepper. ½ small onion, chopped. 1 tablespoon parsley, chopped. 1 pinch mixed herbs. 2 tablespoons melted butter. 2 tablespoons hot water. Directions: Clean, wash and dry salmon. Place in a large ovenproof dish. Pour the sherry over the salmon, cover and refrigerate overnight. To create a stuffing combine:. Breadcrumbs, salt, pepper, onion, parlsey, herbs, butter and water. Fill the gut cavity with stuffing and secure by stitching or with skewers. Add milk to the sherry and pour over the salmon. Season and bake in a moderate oven 180°C for 20-30 minutes. Serve hot or cold. Salmon Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa. While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting. Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets. Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why. For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.