TIMING

Prepare in 15 mins, cook in 15 mins

SERVES

Serves 4

INGREDIENTS

1/2 lemon
4 x 125g skinless and boneless salmon fillets
4 large slices smoked salmon
generous knob of butter, softened
salt and pepper

For the sauce

2 tsp butter
3 tsp plain flour
4 tbsp whisky
200ml creme fraiche
2 tsp horseradish sauce
A generous squeeze of lemon juice
100g peeled Brown Shrimp
Few dill sprigs

METHOD

Preheat the oven to 180C/160C fan/Gas 4.

Cut three slices from the lemon and then cut each slice into quarters.

Lightly season each salmon fillet and wrap with a slice of smoked salmon.

Dot three dots of butter over the top of each fillet and place a quarter slice of lemon on each. Place each salmon fillet on a square of greaseproof paper and wrap loosely, scrunching up the ends so that it is in its own wee parcel. Place on an oven tray and bake in the oven for 15 minutes.

Meanwhile, make the sauce. Melt the butter in a pan, add the flour and cook, stirring for 1-2 minutes. Add the whisky and keep stirring over a very low heat so no lumps form. Add the creme fraiche, horseradish and lemon juice (to taste) and stir well until you have a smooth sauce. Add the shrimp and season to taste. If it needs thinning, add a little more whisky.

Just before serving, stir a few dill springs into the sauce. Unwrap the salmon parcels and serve with the sauce spooned over.