Recipe: Paperbark Salmon

If you can't get hold of paperbark you can use a foil or greaseproof paper parcel to wrap and cook the food in, although you won't get the same delicate smoky flavours. Whole or baby sweetcorn or thinly sliced potatoes also work well cooked in the parcel. Serves 2.2 salmon fillets2 sheets of paperbark or greaseproof paper or foil4 wide strips of red pepper2 spring onions1 stick of celery4 slices lime1 scant tsp of pink peppercorns2 tsp olive oil1. Pre-heat the oven to 180C/gas mark 4. 2. Cut the stick of celery in half lengthways and then across the width, cut four thin slices of lime, crush the peppercorns in a pestle and mortar and cut the spring onions in half across the width. 3. Roll out the paperbark and peel two thin sheets from it, or alternatively cut two large squares of greaseproof paper or foil and lay them flat on a work surface. 4. Oil the smooth side of the paperbark or one side of the foil or greaseproof and place the sticks of celery, pepper and spring onion in the middle of each.5. Lay a fillet of salmon on top of the vegetables, squeeze the juice from the remaining lime over it, sprinkle with a little sea salt and crushed pink peppercorns and top with two slices of lime. 6. Wrap the paperbark round the salmon and tie with kitchen string to make a parcel. If you're using foil fold to make a parcel and scrunch the edges together to seal.7. Over a high heat sear all the sides of the paperbark parcel until it starts to blacken and smoke, then transfer to a baking sheet and place in the oven (for a foil or greaseproof parcel place directly in the oven without searing). 8. Cook for 15-20 minutes or until the salmon is cooked through (test by inserting a skewer), then allow it to rest for a few minutes before taking it to the table so each person can open their own little parcel. 8. Serve with wilted pak choi or steamed asparagus.