Supreme of Salmon wrapped in Parma Ham with Smoked Salmon and Prawn Risotto

INGREDIANTS (serves 4 people)

• 4 x 6oz Salmon Fillets
• 4 x slices of Parma Ham
• 1 Shallot, chopped
• 500-600ml Chicken Stock
• 1 tablespoon Olive Oil
• 200g Risotto Rice
• 100ml Dry White Wine
• 25g Freshly Grated Parmesan Cheese
• 1oz Norwegian Prawns
• 2oz Smoked Salmon (shredded)
• 1 Lemon

METHOD

For the Salmon wrapped in Parma Ham
Wrap 1 piece of Parma ham around 1 of the salmon fillets, continue to process until all the salmon has been wrapped, then place onto a greased oven tray and cook for approximately 12 minutes at 180 degrees centigrade, then leave to rest for 5 minutes.

For the Risotto
Place the olive oil and the chopped shallot into a sauce pan - stir round until the shallot goes soft. Add the risotto rice and give that a mix round for a for a couple of minutes also. Add the white wine next, and then slowly start to add the stock a bit at a time making sure the stock gets absorbed before you add more - this should take approximately 15 minutes. Add the prawns, shredded smoken salmon and parmesan and then check for seasoning. Place the risotto into bowls, serve topped with the salmon fillets and finish with a wedge of lemon and fresh parsley.

Enjoy