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Salmon and Leek Parcel

This delicious recipe for two is easily doubled — or even trebled if need be. GoodFood asserts that cooking in a parcel serves to “maximise the flavour” and we’re willing to believe that’s the case: we wanted even to lick the paper clean once the parcel was empty of its tasty contents!

Salmon and Leek Parcel

2-3 cups thinly sliced leeks (white and light green parts only)
3 oz. mascarpone (¼ cup)
1 tbs. chopped dill, plus 1 tsp.
2 skinless salmon fillets
½ lemon, grated zest of ¼, plus a good squeeze of juice from it
2-3 tsp. capers
baby potatoes and wilted spinach, to serve (optional)

Heat the oven to 400°F. Place two sheets of parchment (large enough to wrap up each salmon fillet) on your work surface.

Put the leeks in a pan with 6 tbs. water, cover and bring to the boil. Cook for 5 minutes until the water is nearly gone and the leeks are almost tender. Stir in the mascarpone, 1 tbs. dill and some salt and freshly ground black pepper.

Spoon half of the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to ready a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp. dill.

Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

Bake for 12-15 minutes, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges cut from the remaining ¼ lemon for squeezing over, baby potatoes and wilted spinach, if you like.

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