Salmon Cutlets with Leeks and Cream

This is a good idea for using farmed salmon, which is cheaper than the wild but can do with extra flavouring. The leeks go well with the fish without overpowering it. Very suitable for a visiting maiden aunt, of which I am one.


  • 4 salmon cutlets
  • 4 medium-sized leeks, finely chopped
  • 115g/4oz butter
  • 300ml/½ pint double cream, whipped not too stiffly
  • 225g/8oz cooked prawns
  • juice of ½ a lemon
  • salt and pepper
  • tin foil


Melt 85g/3oz butter in a frying pan and sauté the finely chopped leeks over a low heat until soft. Smear 4 tin foil sheets large enough to loosely enclose each cutlet and leek, with the remaining butter. Place a generous layer of leek in the centre of each sheet, add a salmon cutlet, another layer of leek and top with a generous dollop of cream and 55g/2oz prawns. Sprinkle about 1 teaspoon of lemon juice over the top. Bring the edges of the tin foil together and make into a parcel so that none of the juices will run out. Place the parcels on a baking tray and cook in a preheated medium oven at 190°C/375°F/Gas 5 for 25 minutes.