Salmon wrapped in Parma ham

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Ingredients (10)

4x 180 g	salmon — fillets
8	parma ham — slices
1	fresh chillies — 573
1 Tbs	fresh rosemary — chopped
	sea salt and freshly ground black pepper

MASHED POTATOES:

4	potatoes — peeld and cubed
2 Tbs	butter
1/2 cup	milk

TO SERVE:

	fresh chillies — 573
	rocket

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Method:

Preheat oven to 200°C.

Brush salmon with olive oil, sprinkle with rosemary and wrap each fillet in 2 slices of ham. Season, place on a baking sheet and roast for 8–10 minutes.

Boil potatoes until soft. Once cooked, drain water, then return pot to stove and allow the potatoes to steam for 5 minutes. Mash potatoes, add butter and milk; season, stirring well to combine.

To serve, divide mash between 4 plates, top with salmon and drizzle with olive oil. Garnish with rocket.

Words and image:Fairlady magazine

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