Salmon, dill and Jersey Royal parcels
(from Elyce123’s recipe box)
Source: delicious. June 2006
Cook time: 35 minutesServes 2 people
Categories: June
Ingredients
- 400g Jersey Royals
- 2 skinless salmon fillets
- 4 spring onions, thickly sliced
- handful chopped fresh dill
- 100ml double cream
Directions
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Preheat the oven to 220˚C/fan 200˚C/gas 7. Par-boil the potatoes (halved if large) for 10 minutes, until just tender. Lay out 2 very large, double-thickness squares of baking paper or foil. Drain the potatoes and place on one half of each paper or foil square. Season well, then top each with a salmon fillet and transfer to a baking tray. In a bowl, mix together the spring onions, dill and double cream. Season, then pour half over one fish parcel. Bring the paper or foil over the filling and fold the edges together to seal. Repeat with the remaining cream mixture and fish parcel. Bake for 15-18 minutes, until the salmon is just cooked through and the cream has thickened to a rich sauce. Serve the parcels with steamed seasonal green vegetables, and open the parcels when ready to eat.