Ingredients 250 g small potatoes, quartered
100 g fresh peas (or frozen)
25 g butter
2 tbsp parsley, chopped
Zest and juice of ½ lemon
2 skinless salmon fillets (about 150 g each)
2 tbsp sour cream
40 ml olive oil
55 ml vegetable stock
Preheat the oven to 190°/170° fan forced.
Cook the potatoes in salted water for about 6 - 7 minutes or until they are almost done. Drain
Put out two 35 cm squares (or thereabouts) of baking paper on to the bench - I put one direct on the baking tray I was going to use.
Place the potatoes in the middle of each.
Top with the peas, butter, herbs, and lemon zest.
Add the sour cream, and try to spread it along.
Put the salmon on top of all this.
Season with salt and pepper as required, and then drizzle with oil, lemon juice and stock.
Fold the edges of the baking paper to form well sealed "parcels". I tied mine with string in several places to make them sealed.
Put them on a tray and bake for about 8 - 10 minutes, depending on the thickness of the salmon, however do not overcook it.
Serve the parcels as is on a plate and let each person open their own!