Scottish Salmon With Herb Butter

• 4 tablespoons butter, softened
• 1/2 lemon rind, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• butter, for greasing
• 4 salmon steaks
• 2 lemons, sliced and halved
• 4 fresh dill sprigs
• salt
• ground black pepper
• 16 new potatoes, boiled for serving alongside
• green salad

1. In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
2. Preheat oven to 190u0b0C/375u0b0F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
3. Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
4. Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
5. Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
6. Serve hot, with new potatoes and a crisp green salad.

butter, lemon rind, lemon juice, fresh dill, butter, salmon, lemons, dill sprigs, salt, ground black pepper, potatoes, green salad

Taken from www.food.com/recipe/scottish-salmon-with-herb-butter-427595 (may not work)