For 2 persons. Serve with
Ingredients
- 2 chopped leeks
- 80 gr mascarpone
- 1 tbs chopped dill
- 1 ts chopped dill
- 2 salmon filets (no skin)
- 2 lemon wedges (1/2 a lemon)
- Zest of 1/2 a lemon
- Juice of 1/2 a lemon
- 4 ts capers
Preparation
- Important: Remove the salmon from the fridge at least an hour beforehand
- Boil the leaks in a bit of water until almost tender
- If any moisture remains, use a clean towel or some kitchen paper to remove it
- Stir in the mascarpone and the tbs of dill
- Put half the leeks in an oblong shape on a sheet of baking paper
- Place a salmon filet on top of the leeks
- Sprinkle half the zest on top
- Sprinke half the capers on top
- Squeeze a bit of lemon juice on top
- Sprinkle a bit of dill on top
- Make a parcel by folding/closing the baking paper
- (REPEAT the above for the second salmon filet)
- Place the two parcels on a baking tray
Baking
- Preheat the oven to 180C (fan oven, else 200C)
- Place the baking tray in the middle of the oven
- Bake for 15 minutes (or less if you like the salmon a touch pink in the middle)
Serve with the lemon wedges, potatoes or rice.