Salmon En Papillote (Salmon Parcels)

Introduction:

These little parcels are really simple, quick to prepare and healthy to boot. Not only do these parcels look and smell amazing when you open them up, but they’re also utterly delicious! Quick, grab the baking parchment…!

Ingredients:

• 700 g Blas y Tir Pembrokeshire Earlies, halved if large
• 4 Skinless Salmon Fillets (150g-200g in size)
• 6 Blas y Tir Spring Onions, thickly sliced
• 2 tbsp Fresh Dill, chopped
• 200ml Creme Fraiche
• 1 Lemon, zest of
• Sea Salt & Ground Black Pepper, to season

Method

1. Preheat the oven to 220°C/Fan 200°F/Gas 7. Partboil the potatoes for 10 minutes, until just tender, drain and set aside.
2. Lay out 4 very large squares of greaseproof paper or foil. Fold each square in half, cut into a half moon shape and open. Divide the cooked potatoes between the four sheets of paper or foil and season well, top each with a salmon fillet and transfer to 2 baking trays.
3. In a bowl mix the spring onions, dill, crème fraîche and lemon zest and lightly season. Divide the mixture over the four salmon fillets. Fold the paper or foil over the filling and fold the edges together several times all round to seal. Repeat with the other parcels.
4. Bake for 15-18 minutes, until the salmon is just cooked through.
5. Serve the salmon parcels sealed & open the parcel when you are ready to eat.

Top Tip

These salmon parcels are delicious served with a side salad or seasonal vegetables. If you’re not a fan of salmon, why not try with dover sole or cod instead?