Fish mains‎ > ‎

Salmon fillets with cream cheese and pepper Boursin

8 salmon fillets (tail ends are best as easier to roll) 
1 x 200g tub of cream cheese
1/2 pepper Boursin 
A sprinkling of fresh or dried mixed herbs
Salt & pepper
A little milk 
1 tbsp of crème fraîche
Some breadcrumbs and a little Parmesan

Mix the cream cheese, Boursin and herbs together to a smooth texture
Skin the salmon fillets and spread about 2/3 of the cream cheese mixture equally between the fillets. 
Roll the fillets and place in an oven proof nonstick dish with the seam down. 
Mix the rest of the cream cheese mixture with a little milk and the crème fraîche. This should not be too liquid but just smooth enough to coat the fillets. 
Sprinkle breadcrumbs and Parmesan over the whole dish and bake in a moderate oven (180C) for about 15-20 minutes depending on thickness of fish. 

Serve immediately with boiled new potatoes, sweet corn and green beans.

Serves 8