Creamy potato gratin
Dig out your air fryer to make this deliciously creamy potato gratin. It's a great side for a Sunday roast, or for the Christmas dinner table
Salmon en papillote with dill creme fraiche
- Preparation and cooking time
- Prep:
- Cook:
- plus salting
- Easy
- Serves 2
Skip to ingredients
- 2 x 120g skinless, boneless salmon fillets
- ½ lemon
- 2 tsp olive oil or butter
- 50g crème fraîche
- 1 tbsp garlic mayonnaise(regular mayonnaise is also fine)
- 2 tbsp chopped fresh dillplus fronds to garnish
Nutrition: Per serving
- kcal408
- fat33g
- saturates10g
- carbs1g
- sugars1g
- fibre0.3g
- protein26g
- salt0.7g
Method
step 1
Sprinkle each salmon fillet with ½ tsp salt and set aside for 20 mins (this helps draw out excess water and firm up the fillets). Rinse with cold water and pat dry with kitchen paper.
step 2
Heat the air fryer to 180C. Cut two 30cm circles of baking parchment and put a salmon fillet in the centre of each disc. Cut 2 lemon slices and place one on each fillet, then drizzle with oil or top with the butter. Lift the edges of the paper to the centre, then crimp together tightly to enclose the salmon. Cook for 10 mins.
step 3
Meanwhile, stir together the crème fraîche, mayonnaise and chopped dill. Season and add a squeeze of lemon juice to taste.
step 4
Carefully open the salmon parcels and scatter over the reserved dill fronds. Serve the salmon alongside the dill crème fraîche.
