Salmon Noodle Wraps

Ingredients

• 100 grice noodles
• 3spring onions, thinly sliced
• 50 gpetit pois
• red chilli, thinly sliced, to serve
• fresh coriander, leaves picked, to serve
• lime, cut into wedges, to serve
• 300 gsalmon, 2 fillets, skinless
• butter, a third goes into the noodles, the rest sliced over the salmon

Method

1. 1

   Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over just enough boiling water to cover. Leave for 2 minutes until bendable but not soft, then drain well.

2. 2

   Return the drained noodles to the bowl with the spring onions, petit pois, a good pinch of salt and pepper, and a third of the butter. Toss until the butter has melted and everything is coated.

3. 3

   Divide the noodle mixture between two large squares of baking parchment. Sit a salmon fillet on top of each. Slice the remaining butter and arrange over the salmon.

4. 4

   Bring the ends of the paper over the fish, fold together to seal, then tuck the ends underneath so there are no gaps. Place the parcels on a baking sheet and bake for 15–20 minutes.

5. 5

   Transfer the parcels to dinner plates and open them at the table — the steam that escapes is half the pleasure. Scatter over the sliced red chilli and coriander leaves, and serve with lime wedges to squeeze over.