This fine and unusual recipe was taken from Neven Maguire's "The MacNean Restaurant Cookbook" named after his own restaurant in Blacklion, Co. Cavan.
- Serves 6 -
6 (175g/6oz) fillets of Organic unsliced salmon
1 packet of fresh dill, stalks removed
1 (70g) packet of Parma ham
juice of 1/2 lemon
1 teaspoon rapeseed oil
1 teaspoon butter
For sun-dried tomato vinaigrette:
12 semi sun-dried tomatoes in oil, roughly chopped
200ml rapeseed oil
1 tsp lemon juice
1 pinch chilli powder
3 basil leaves
To make the vinaigrette:
Blend together all the ingredients in a food processor for about 1 minute or until it forms a fairly smooth texture. Season to taste.
To make the salmon wraps:
Preheat the oven to gas 5/190°C. Cook the asparagus for 1 minute. Drain and rinse under cold water.
Place the salmon fillets on a board. Season with pepper and a little salt. Arrange the asparagus and dill on top of the salmon fillets.
Lightly wrap each fillet in the Parma ham to secure. Brush over the vinaigrette and lemon juice.
To fry the salmon, heat 1 teaspoon of rapeseed oil and 1 teaspoon of butter. When the butter is foaming, add the salmon wraps. Fry gently for 2 minutes on each side, finish it in oven for 10 minutes until golden brown. Turn once during cooking.
To serve, drizzle the vinaigrette in the centre of the plate. Gently place the salmon wraps on top. Serve with rocket and garnish with chives. Bon appetit!