Home Recipe Smoked haddock parcels

Smoked haddock parcels



25g / 1o z/ 2 tbsp butter or margarine
6 salmon fillets, about 175 g / 6 oz each, skinned
Finely grated rind and juice of 1 small lemon
A pinch of salt
Freshly ground black pepper
175 g/ 6 oz button mushrooms, sliced
1 bunch of spring onions (scallions), chopped
30 ml / 2 tbsp capers
30 ml / 2 tbsp chopped parsley
5 ml / 1 tsp dried marjoram
New potatoes and mixed salad,
to serve


Smear six sheets of foil with half the
butter or margarine. Lay a smoked haddock
fillet on each. Sprinkle with the lemon
rind and juice, the salt, a good
grinding of pepper, the mushrooms,
onions, capers, parsley and marjoram.
Dot with the remaining butter or
margarine, fold the foil over
the ingredients and roll the edges
together to seal tightly. Place on a
baking sheet. Cook in a preheated oven
at 200°C/ 400°F/ gas mark 6 for
15 minutes or until the fish is
cooked through. Open the foil
on warm plates and serve with
new potatoes and a mixed salad.