Salmon en Papillote (in paper) Baked with Kimchi Prawn Head Butter - Chef Recipe by Guy Turland
Tassal Seafood Ambassador and Chef, Guy Turland, shares recipes that showcase salmon, barramundi ...
1.5 tbsp self raising flour
½ tsp chia seeds
2 tsp lemon juice
2 pinches bicarb soda
1 tsp chopped fresh dill
3 tsp low fat natural yoghurt
2 tsp reduced fat cream cheese
In a small bowl, mix flour, seeds, lemon juice, bicarb, dill and yoghurt until smooth.
Heat frypan and spray with a little oil if required.
Spoon half the mix into the pan to form a round, repeat with remaining mix. Cook for
two minutes before turning, cook for a further two minutes and remove from pan.
Spread with 1 tsp of reduced fat cream cheese and sprinkle with remaining dill.