Ingredients

2x salmon fillets 140 g each skin off
4 x prawns ( peeled and deveined )
6 x Cockles
2 Asparagus spears
1x Leeks sliced
1 dash of lemon juice
25g DIll herb butter
40 ml white wine
60g sliced potatoes
30 g Spinach
Salt
Pepper

Method

1- pre heat oven to 180 c / gas mark 4
2- Brush 2 large pieces of grease proof paper(20×30 cm) with melted butter
3- place Tin foil pieces same size as grease proof under the grease proof paper
4- Place 4 slices of cooked potatoes in the centre of each grease proof paper
5- Build your layers now , next on top of potatoes place your sliced leeks
6- On top of leeks place spinach ,then place salmon on top of spinach
7- Place 2 asparagus sphears on top of salmon and then top with 2 prawns
8- Once your at this stage place slice of dill butter on top of prawns , season with salt and pepper and add 3 cockles
9- Divide the white wine evenly between the two portions and top with the fresh dill herb
10-Seal in parcels by folding in the edges to create a tight seal
11- Place Parcels on a baking sheet and cook for 10-15 mins .
12- Carefully unwrap parcels so that you don’t lose any juices
13- Place on a warm plate and serve with side salad

Enjoy

CHARLO