Salmon and leek parcels

• servings: Serves 2

Ingredients

1 large leek, washed, trimmed and thinlysliced

80g Mascarpone

2 tbsp dill, chopped

Salt and black pepper

2 salmon fillets, skins removed

2 tsp capers, drained

Juice of 1/2 a lemon, plus wedges to serve

To serve.:

Baby potatoes

Peas

Directions

1 Preheat the oven to 200C/180C fan/gas mark

2 Place the leeks in a pan with 100ml of water. Cover and bring to the boil, then cook for 5-6minutes until the water has been absorbed and the leeks have softened a little. Stir in the black pepper.

3 Spoon half of the leeks into the middle of one sheet of parchment and place a salmon fillet on top. Repeat to make a second parcel.

4 Squeeze some lemon juice over each fillet, then scatter over the capers and remaining dill. Season with some black pepper.

5 Bring the parchment up over the fish and fold the edges together, leaving a little space inside each parcel. Place the parcels on a baking tray.

6 Bake for 14-15 minutes. Open each parcel, being careful with the steam which will be released.

7 Serve with baby potatoes and peas, with extra lemon wedges for squeezing over.