Steamed Salmon and Spinach Parcel with Pesto Butter

Taken from a selection of recipes available in "A Taste of Burrastow" by Bo Simmons of Burrastow House, Walls, Shetland.

Ingredients:

4 x 200g (7oz) Shetland salmon steaks, boned
15ml (1tbsp) olive oil
100g (4oz) butter
5ml (1tsp) balsamic vinegar
4 large spinach leaves
30ml (2tbsp) basil, chopped
15ml (1tbsp) grated parmesan
Salt and pepper, to taste

Mix together parmesan, olive oil, balsamic vinegar and basil to a thick paste. Season well. Add to softened butter, roll into sausage in greaseproof paper and chill.

Plunge spinach leaves into boiling water for 20-30 seconds, drain well and run under cold water. Open up leaves and pat dry on kitchen paper. Please each salmon steak onto a leaf with a small slice of pesto butter. Season and wrap to enclose the fish. Put the parcels in a bamboo steamer and steam for 6-10 minutes.

Serve immediately with salad of seasonable vegetables.