4 fillets of Irish salmon, skinned and boned
4 tsp grated fresh ginger
8 scallions, chopped, including some of the green
Salt and pepper
Drizzle of white wine or lemon juice
4 squares of parchment paper
Smoked Salmon Parchment Parcels
This recipe was presented by Rozanne Stevens from the Cooks Academy in Dublin on the “Today with Pat Kenny” radio show on 4th April 2008.
- Lay the salmon on the parchment paper square.
- Season with salt and pepper, spread on some grated ginger, sprinkle over scallions. Drizzle with white wine or lemon juice.
- Bake for 10 minutes at 180°C.