INGREDIENTS

• 1/4 cup crème fraîche
• 2 tablespoons Maille honey Dijon mustard
• 1 tablespoon Maille wholegrain mustard
• 1 tablespoons olive oil
• 4 6-ounce fillets of boneless salmon
• Salt and pepper
• Freshly snipped chives

METHOD

Preheat the oven to 425 degrees F.  In a bowl, mix together the crème fraîche, two mustards, and olive oil.  Set aside. Cook the salmon en papillote, or in a parcel.  Tear off a sheet of aluminum foil large enough to comfortable envelope the salmon, and line it with a sheet of parchment just smaller than the foil itself.  Place one piece of salmon on the parchment on the foil, and season with salt and pepper.  Pour one quarter of the honey mustard mixture on fish.  Fold the parchment around the fish, and then fold the side edges of the foil in, then fold the top and bottom edges over each other to make a sealed packed.  Repeat with the remaining salmon and honey mustard sauce.  Place on a rimmed baking sheet and bake for 12 minutes.  Open the parcels, and scatter in a sprinkling of chives.  Serve with buttered greens.print this recipe