Garlic & Fine Herbs
Spinach and Salmon Rolls
with Boursin Garlic & Fine Herbs Cheese
Roll up your sleeves and make these delicious creamy appetizers.
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Level: easy
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Total Time: 10 min
Recipe
Salmon en Papillote (Parchment Paper) with Zucchini and Potatoes
with Boursin Garlic & Fine Herbs Cheese
French for “in parchment,” en papillote simply refers to baking the salmon, zucchini, potatoes, and delicious Boursin Garlic & Fine Herbs Cheese mixture in a folded parchment pouch. This method melds the flavors and enriches this exquisite salmon course.
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Featured Flavor
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Level medium
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Prep time 10 min
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Cook time 10 min
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Total time 20 min
Directions
YOUR TURN TO CREATE
Potatoes
- Bring a medium pot of salted water to a boil.
- Drop in potato slices.
- Cook for 5 minutes, drain, and reserve.
Salmon
- Mix Boursin Cheese and crème fraiche in small bowl, divide in half and reserve.
- Tear off four sheets 16” parchment paper.
- Divide and spread half the cheese mixture onto center of each parchment paper.
- Place half of the zucchini and potato in overlapping slices.
- Add salmon fillet to each.
- Season fish with salt and black pepper.
- Layer remaining zucchini and potato slices.
- Top with cheese mixture, sprinkle with peppercorns, and add a tablespoon of wine to each.
Combine and Bake
- Close parchment paper by drawing the two edges of the paper together.
- Fold down in 1/4” increments until nearly touching the contents of the packet.
- Tuck the ends under and place on baking sheet.
- Bake at 400°F for 10 minutes.
- Serve immediately.
Tip
If salmon isn’t your fish of choice, you can use tuna or a thick fillet of white fish, like cod or haddock—either way your dinner will be delicious.
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1 box of Boursin Garlic & Fine Herbs Cheese
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4 small red-skinned potatoes, thinly sliced
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2 tablespoons crème fraîche
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2 small zucchinis thinly sliced
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4 8-ounce salmon filets
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1 tablespoon pink peppercorns, cracked
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4 tablespoons white wine
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Salt
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Black pepper
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1/2 box of Boursin Garlic & Fine Herbs Cheese
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2 small red-skinned potatoes, thinly sliced
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1 tablespoons crème fraîche
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1 small zucchinis thinly sliced
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2 8-ounce salmon filets
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1/2 tablespoon pink peppercorns, cracked
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2 tablespoons white wine
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Salt
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Black pepper