Place the celery and potatoes in the prepared dish, pour in the stock and cream, season, mix and cover with foil.
Approx. 35 mins. in the centre of an oven preheated to 220°C. Remove the foil.
Using a knife, make 3-4 incisions in the salmon (approx. 5 mm deep), season. Place the salmon on top of the vegetables, pour the gin and lemon juice over the top. Return to the oven for approx. 10 mins.