from the Test Kitchen
Use a zesting tool for the lemon rind. You can use freshly cooked salmon, coarsely flaked smoked trout or smoked chicken as an alternative to the hot-smoked salmon.
Salmon in paper with green olive & preserved lemon salsa
SERVES 4 PREP AND COOK TIME 35 MINUTES
4 x 200g salmon fillets
1⁄3 cup (50g) finely chopped green olives
1 tablespoon finely chopped preserved lemon rind (see Test Kitchen tip)
½ cup coarsely chopped fresh flat-leaf parsley
50g butter, cut into quarters
200g baby spinach leaves roast potatoes, to
