1. Vertically cut each salmon in half right through the bone

2. Carefully remove all the bones and skin

3. Set aside a few raspberries to be used as garnish

4. Put the remaining raspberries and the white wine into a pan

5. Simmer the wine mixture for about 10minutes and strain the liquid through a sieve

6. Put the strained raspberry liquid into a large shallow pan

7. Add the jelly, peppercorns, dill weed and the salt to taste

8. Stir the mixture over gently heat until the jelly dissolves

9. Lay the pieces of salmon into the sauce

10. Cover the sauce and poach gently for about 5minutes

11. Lift the cooked salmon onto a warm serving dish

12. Turn the heat up slightly and allow the sauce to bubble briskly for 1minute

13. Spoon the sauce around the salmon and garnish with the reserved raspberries

List of ingredients required:

(serves 4 people)

4 thick salmon steaks
1 lb (450g) raspberries
570ml dry white wine
4 to 6 teaspoons of redcurrant jelly
2 level teaspoons of pink peppercorns
1 level tablespoon chopped fresh dill weed
Salt