Step 1

Preheat oven to 120°C.

Step 2

Working with 1 parcel at a time, place 1/4 lemon and eschalot on the bottom half of a 30cm x 30cm piece of baking paper. Top with a piece of salmon, skin-side down, and season with a pinch each of salt flakes and ground white pepper. Scatter with 1/4 herbs and butter. Fold paper to create a tight half-moon parcel. Tie parcel around the middle with kitchen string, if you like, to ensure it stays closed.

Step 3

Repeat process to create 4 parcels. Transfer parcels to a baking tray and bake for 20 minutes or until salmon is just cooked (to test, open a parcel slightly and check thickest part of salmon with a sharp knife). Rest, covered, for 5 minutes to finish cooking.

Step 4

Meanwhile, for the dill creme fraiche, combine all ingredients in a bowl and chill until needed.

Step 5

For the kohlrabi salad, combine all ingredients in a bowl. Season.

Step 6

Divide salmon parcels among serving plates. Scatter with chopped roasted almonds and serve with dill creme fraiche and salad.