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Salmon en papillote
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75g essential Waitrose Spinach
1–2 tbsp half fat crème fraîche
Waitrose Select Farm Prime Salmon Fillet
large sprig of fresh dill
1. Preheat the oven to 180˚C, gas mark 4. Cut a piece of baking parchment about 60cm long. Lay out on the work surface. Pile the spinach onto the front half of the paper. Spoon on the crème fraîche then lay on top of the salmon fillet, skin removed.
2. Season, then top with the fresh dill. Fold the paper in half to cover the salmon, then seal the edges by folding over in little folds to create a parcel in the shape of a pasty. Place on a baking sheet and bake for 10–12 minutes. Cut open the paper and serve with new potatoes and a juicy wedge of lemon.
Typical values per serving:
per serving including potatoes
This recipe was first published in March 2011.