Ingredients Two salmon fillets (skin off, but skin on works just as well)
Six slices of prosciutto (or parma ham)
1 tablespoon olive oil
30g unsalted butter (or margarine)
1 tablespoon lemon rind, finely grated
1-2 tablespoons lemon juice
2 tablespoons finely chopped dill
100g sour cream (or thickened cream or possibly even natural yoghurt)
Fresh salad leaves, lemon wedge to serve.
Hollandaise sauce (optional)
If you keep the skin on, it still goes crispy when you fry it
Wrap three pieces of prosciutto around each piece of salmon, making sure that the fish is evenly covered, overlapping if necessary.
Slice the raggedy end and the roots off the leek, cut in half and wash to make sure you have gotten all the dirt out. Finely slice.
Dill, lemon and leek are a match made in heaven
Melt the butter in a frypan and when foaming add the leek. Cook over a medium heat for about 10 minutes or until softened but not coloured. Add the lemon juice, rind, dill and sour cream and stir to combine, cooking for about five minutes or until heated through. Set aside and keep warm.
Wipe the pan out with a paper towel and add the olive oil. When hot, add the salmon and cook on medium heat the first side for four minutes, then turn and cook for another three minutes. If your salmon is very thin, you should reduce the cooking time by 1 minute each side.
It's fresh and healthy
Lay some salad leaves on the plate. Place the fish on top. Serve a dollop of the creamy leek. Add a lemon wedge. A slurp of hollandaise works well with this dish, as would fresh asparagus or green beans.