Skinless works best for this. Crispy skin is good but if you cook it this way you will not get it crispy. Crispy ham surrounding soft skin is not good

Directions

Don't season the salmon with salt as the prosciutto will help you out - grid a bit of pepper on though

Wrap the ham around the fish but not completely - leave the ends out

Put it on a baking tray and drizzle with a little bit of Olive Oil

Roast it for 10 minutes in a pre-heated oven at 220 degrees

Ingredients

• Salmon fillets - one each
• Thin slices of parma ham or similar (I like Seranno - the Spanish know a thing or two about pork
• Pepper
• Olive oil

Variations

You can use any firm fish for this - cod, hake etc. work well but they are a bit more flaky and can break up so be careful and leave less of the ends showing

If you use a white fish slip a nice big sage leaf on top of the fish before you wrap it in bacon