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Salmon, fennel and new potato parcels with lemon mayonnaise
Serves 4 Starters and mains
Ingredients
- 4 new potatoes, scrubbed or peeled
- 2 fennel bulbs, trimmed and shaved very thinly lengthways
- 4 salmon fillets, skinned, about 150g each
- 50g salted butter, cut into 8 pieces
- fennel fronds, leaves or flowers
For the lemon mayonnaise
- 3tbsp good-quality mayonnaise
- 1tbsp crème fraîche
- finely grated zest of 1 unwaxed lemon
- 8 pieces baking parchment, each about 38cm square
Method
Preheat the oven to 190°C/375°F/ Gas 5. Cook the potatoes in boiling, salted water for about 15 minutes until cooked. Drain them and, when cold, slice into rounds about 75mm.
Lay 4 pieces of baking parchment on a work surface and divide the potato slices among them, along with a few shavings of the fennel, then lightly season.
Make the lemon mayonnaise by shaking all the ingredients together in a screw-topped jar to emulsify. Transfer to a small bowl.
Divide the salmon among the potato and fennel and add 2 pieces of butter to each one. Season lightly and add the rest of the fennel shavings. Add the fennel fronds, leaves or flowers.
Lay another sheet of baking parchment over the top of each serving and fold in each of the sides three times to seal.
Place on a baking tray in the oven and cook for about 12 minutes. Serve right away, so that each package can be opened on the plate. Serve the lemon mayonnaise on the side.
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