For 4 people
For 4 people
Cut the lemon into rings. Place each slice of salmon on a sheet of aluminum foil. Pour two tablespoons of cream, sprinkle with herbs and a pinch of salt and pepper.
Place two lemon slices before closing each papillote. Place the papillotes on the barbecue grid and cook for about fifteen minutes.
Wash the potatoes without peeling them then wrap them in aluminum foil. Place them in the embers for 20 minutes. When cooked, remove them from the embers.
Remove the aluminum foil and cut them in half lengthwise, with the skin. Garnish with crème fraîche and herbs, add salt and pepper. Serve each salmon foil accompanied by jersey potatoes.
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