Salmon, leeks and mascarpone en papillot. Ingredients (to serve 2) 2 salmon fillets (the thicker, the better) 1 medium leek, sliced thinly 1 pat of butter for frying 100g mascarpone cheese 2 tsp Dijon mustard 4 tsp non-pareil capers Zest and juice of 1 lemon Method Gently fry off the leeks in the butter, adding a little water if required. Do not allow to brown. When cooked but still firm, stir in the mascarpone and mustard then season to taste. Take two pieces of baking sheet (about 10” square) and divide the leeks into the middle of each. Place a salmon fillet on top of each, sprinkle with the lemon juice, zest and capers. Fold over and seal the baking sheets, then place in a pre-heated oven (180 deg C) for 10 minutes (or 12 if you prefer your salmon well cooked). Serve with a slice of anchovy butter on top, accompanied by roasted baby potatoes and a vegetable of choice.