Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
4–6 thin slices of tomato
salt and freshly ground black pepper
2 pinches of granulated or caster sugar
3–4 basil leaves
6 thin slices of cucumber
125 g (4½oz) salmon fillet, skin removed
10 g (1/3oz) butter
For each serving cut out a piece of baking parchment or foil measuring about 30cm (12in) square.
Add your fish and other ingredients to the parchment square, placing them to one side of the centre of the piece of paper.
Fold the square in half to enclose the filling and then fold in the edges to seal and form a parcel. The finished parcel should be semi-circular in shape, looking rather like a Cornish pasty.
Preheat the oven to 220°C (425°F/Gas 7).
Place the tomatoes on the square of baking parchment (see above), season with salt, pepper and a pinch of sugar, then add the basil leaves followed by the cucumber. Next, place the salmon fillet on top, followed by the butter.
Season again with salt and pepper and sugar and fold the baking parchment to form a parcel as above. Place on a baking sheet and cook in the oven for 12–14 minutes or until the salmon is just opaque all the way through.