Notes
Ingredients
2 leeks, thinly sliced
100g mascarpone
1 tbsp. + 1 tsp. dill, finely chopped
Salt & pepper
2 skinless salmon fillets
1/2 lemon
2-3 tsp. capers
Method
Heat the oven to 180°C fan/200°C/gas mark 6.
Put the leeks in a saucepan with 100ml water and bring to the boil. Cook for 5 minutes, until the water has been absorbed and the leeks are soft. Stir in the mascarpone, the 1 tbsp. dill and salt & pepper.
Place two sheets of baking paper on your work surface, ensuring they are each big enough to wrap up a salmon fillet.
Spoon half the leek mixture into the middle of one of the sheets of baking baby and put a salmon fillet on top, then sprinkle with some lemon zest, a squeeze of juice, half the capers and half the remaining dill. Repeat this step for the second salmon fillet.
Bake for 12-15 minutes, then carefully tear open the parcel. Top with a fresh squeeze of lemon juice, and serve.