Why make fish cakes when you can wrap the mixture up in prosciutto? 😋 You’ll love these full-of-flavour wild salmon and prosciutto cups, that make perfect accompaniments to your vegetables, salads, or even your days out!
These little “hand pies” can be eaten freshly made, or chilled for next day’s breakfast, lunch or dinner. Keep them in the freezer and you’ve got a snack to-go. They’re very versatile.
They’re also filled with anti-inflammatory ingredients including salmon and olives, which are perfect sources of healthy fats, necessary for providing energy and keeping us going longer between meals. As a result we’re far less likely to make unwise snack choices for an energy boost. These are a way healthier snack to be reaching for.
By wrapping up salmon you’re protecting the flesh within, so it’s always beautifully tender. It also means you can just pop them into the oven for a few minutes, rather than frying them cake-style.
This is a quick recipe to put together, but if you’re using prosciutto from a packet you’ll find the bulk of the time involves peeling the prosciutto off the damn strips, which are always infuriatingly small for the size of the slices. I find praising the existence of prosciutto in the first place helps me to keep my cool, you may want to do the same!
Wild Salmon and Prosciutto Cups
Print the recipe here!
10 slices prosciutto
1 lb wild salmon, skin off and cubed
1/2 cup pitted black kalamata olives, roughly chopped
1/2 packed cup chopped cilantro
1/2 red onion, finely chopped
1 tsp fish sauce
zest 1 large lemon
2 tbsp lemon juice
1/2 tsp kelp flakes
1/4 cup pumpkin purée
small amount coconut oil to grease the pans
Preheat the oven to 400F.
Put the filling ingredients into a food processor and pulse a few times until thoroughly combined, but not paste-like.
Lightly grease ten cupcake moulds with coconut or avocado oil. Line each one with a piece of prosciutto, allowing the excess to fall over the edges. Don’t worry if your prosciutto slices aren’t perfect, you can easily patch it up.
Divide the mixture between the moulds and flatten them down at the top. Cover with the overlapping prosciutto.
Place in the oven and cook for 5 minutes. Transfer to the grill for a further minute or two to lightly colour the tops.
Let the cups rest for 5 minutes or so to firm up before serving.
Serve a couple per person. Alternatively allow to cool and refrigerate or freeze. They make wonderful hand-held snacks or quick cold breakfasts/lunches.
Tip: Fry a small amount of the mixture in some coconut oil to test the seasoning’s to your taste.