Smoked Salmon Parcels

These smoked salmon parcels will be ready in 20 minutes. The perfect meal when you are in a hurry. 

  • Amhuinnsuidhe Smoked Salmon Fillet
  • Supernature Garlic Infused Rapeseed Oil
  • 1 thinly sliced chilli
  • 1 thinly sliced garlic clove
  • 1 slice of lemon
  • Sprig of rosemary (or a herb of your choice) 
  • Salt and Pepper to season

Preheat the oven to 200 degrees. 

Cut a large tin foil square, big enough to hold the salmon parcel and folded over. 

Place the salmon fillet in the centre of the foil, drizzle with an oil of your choice (we use Supernature's Garlic Infused Oil). Top the fillet with sliced chilli, garlic, a slice of lemon and a herb of your choice (we use Rosemary). Season with salt and pepper. 

Wrap the foil around the fish to make a secure parcel. Place on a baking tray and place into the middle of the oven. 

Bake for approx. 15 minutes until the salmon is cooked through. 

Once cooked, unwrap the fish (careful - it will be hot!) and serve.

Serving suggestion: Serve with roasted vegetables and some new potatoes. Enjoy!

Wine suggestion with this recipe

French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir.