Akaroa Salmon with Mandys Horseradish Lahneh

Cooking the salmon “en papillote” - French for “in parchment” is a cooking method where food, usually fish or vegetables, is sealed in a folded parchment paper (baking paper) packet and baked, steaming it in its own juices for a moist and very flavourful result.

Serves 6

1 small side Akaroa salmon (about 1.2 kg), skin on and pin bones removed

olive oil for rubbing

160g tub sheep milk labneh

1 tablespoon Mandys horseradish sauce

1 small lemon, cut into wedges

1 small bunch chives

1 large handful pistachio nuts, coarsely chopped

a few chervil sprigs or watercress sprigs

Method

Heat the oven to 210°C. Line a shallow baking tray with baking paper, ensuring you have overhang to wrap the salmon in a packet.

Put the salmon in the lined tray and rub with a little olive oil. Lightly season with salt and pepper. Wrap the salmon in the baking paper – bring the edges together and fold to seal the salmon tightly.

Put in the oven and cook for 12 minutes. Remove from the oven and rest for a further 10 minutes – the salmon should be cooked pink rare. Cook for longer (about five minutes) if you want the salmon to be completely cooked through.

Put the labneh, horseradish sauce, and a squeeze of lemon juice in a small bowl and mix well.

Transfer the salmon to a serving plate or leave in the paper and place on a large board, taking care to keep all the delicious juices within the paper. Spread the labneh mixture over the top of the salmon. Snip over the chives and scatter with the pistachio nuts.

Arrange the chervil or watercress sprigs on top and around along with the remaining lemon wedges.