A simple way to serve salmon, packed full of clean summery Greek flavors.Using fresh herbs, this Hot Smoked Salmon with Herb Potatoes recipe really brings out the flavor well. A light main dish that works equally well as a smaller starter.
Hot Smoked Salmon with Herb Potatoes
25 g/1 oz Butter
450 g/1 lb Baby new potatoes
175 g/6 oz Sugar snap peas, trimmed
4 Large sprigs of fresh parsley
175 g/6 oz Asparagus spears, trimmed
1 Carrot, peeled and cut into fine strips
4 Salmon steaks, each weighing about 175 g/6 oz
1 lemon Finely grated rind and juice
Salt and freshly ground black pepper
Preheat the oven to 190C/375F/Gas Mark 5, about 10 minutes before required. Parboil the potatoes in lightly salted boiling water for 5 to 8 minutes until they are barely tender. Drain and reserve.
Cut out four pieces of baking parchment paper, measuring 20.5 cm/8 inches square, and place on the work surface. Arrange the parboiled potatoes on top. Wipe the salmon steaks and place on top of the potatoes.
Place the carrot strips in a bowl with the asparagus spears, sugar snaps and grated lemon rind and juice. Season to taste with salt and pepper. Toss lightly together.
Divide the vegetables evenly between the salmon. Dot the top of each parcel with butter and a sprig of parsley.
To wrap a parcel, lift up two opposite sides of the paper and fold the edges together. Twist the paper at the other two ends to seal the parcel well. Repeat with the remaining parcels.
Place the parcels on a baking tray and bake in the preheated oven for 15 minutes. Place an unopened parcel on each plate and open just before eating.
Simple and super quick, this lovely salmon dish tastes as good as it looks.