* Put the side of salmon into a fish kettle on top of the rack, skin side down. If you don't have a fish kettle, try using a large roasting tin or grill pan, positioning the salmon on top of the roasting rack or grill rack

* Pour in the bottle of wine and stock. Add the bay leaves and peppercorns. Cover with the lid or a large piece of foil to completely enclose the salmon

* Position the fish kettle, roasting tin or grill pan over two rings on the hob. Heat both rings until the liquid is simmering, then reduce the heat and simmer gently for 5 - 6 minutes. Turn off the heat and allow the salmon to cool completely, without removing the lid or foil. The salmon will continue to cook in the steamy atmosphere as it cools

* Carefully lift the salmon onto a serving plate, using a couple of fish slices

* Cover and chill the salmon until ready to serve, then garnish with lemon and cucumber slices and sprigs of dill or parsley