1.Preheat oven to 200°C (180°C fan forced).
2.Roast capsicum, uncovered, about 30 minutes or until skin blisters and blackens. Cover with paper or plastic, stand 5 minutes, then peel away skin. Discard seeds and membrane, slice capsicum thinly.
3.Reduce oven temperature to 125°C (115°C fan forced).
4.Place fennel and leek, cut-side down, in single layer in large baking dish. Add garlic and bay leaf, pour over combined oils. Cover with baking paper, bake about 1 hour or until vegetables are tender. Remove vegetables from dish, drain on absorbent paper.
5.Reduce oven temperature to 50°C (30°C fan forced).
6.Place salmon, skin-side down, in oil in dish, cover with baking paper. Bake about 2½ hours or until salmon is heated through, but still looks glassy. Remove salmon, drain on absorbent paper.
7.Meanwhile, make dill mayonnaise. Blend egg yolks, juice and mustard until smooth. With motor operating, gradually add oil in a thin, steady stream, blend until mayonnaise is thick. Stir in dill, season to taste. Add a little boiling water if mayonnaise is too thick.
8.Combine herbs, juice and extra oil in medium bowl, season to taste.
9.Serve salmon topped with vegetables, herb salad and dill mayonnaise.
Confit is a cooking term for foods that are preserved either by being salted and cooked slowly in their fat, or are cooked and preserved in oil in a similar method. You can use ocean trout instead of the salmon.Note