Scottish Salmon With Herb Butter

1. 1

   In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.

2. 2

   Preheat oven to 190u00b0C/375u00b0F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.

3. 3

   Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.

4. 4

   Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.

5. 5

   Remove from oven, open packets and slide the contents on to warmed plates along with the juices.

6. 6

   Serve hot, with new potatoes and a crisp green salad.

* Per serving · 4 servings · Values may vary.