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.
Could you use nitrate free bacon. I don’t care for prosciutto.
Otherwise they sound amazing.
Here's what I'd try if I was using bacon. Preheat a baking tray in the oven. Then use the blunt edge of a knife to stretch the bacon before lining the muffin tin and wrapping around the mixture. You should be able to cut the bacon in two so it wraps nicely. Stand the filled tin on top of the hot baking tray. The reason I'd do this is because bacon needs cooking (prosciutto doesn't). The thinner the bacon the more chance it will cook before the salmon is overcooked. Let me know whether it works well for you.
Joanna Frankham says
Katus-Maximus - these wee babies look AMAZING! I've bookmarked and am gonna whip myself up a batch. Cheers Possum
Hey Possum, thanks for popping by. Let me know when your batch is ready and you're tucking in
Debra Barford says
You could use radiccio leaves - that's what I thought the wrap was when I first saw them!
I doubt radicchio leaves will work, they're not substantial enough to keep the salmon mixture together. Also they won't be as appetizing as prosciutto that's for sure 😉
Do you use canned salmon or a filet? Seems like a short cook time for raw fish.
Wild salmon and no the timing's perfect. They're only small and a large fillet only takes that long in the oven.
Do you use raw or cooked salmon in the filling? I'm not getting the detail for this aspect. Thanks!
It's raw. It's basically a fish cake wrapped in prosciutto.
I would love to try these. I see it’s a filet. Any chance I could substitute wild, canned salmon in a pinch? Think it might be similar?
I don't think it would work with pre-cooked salmon. You can use canned for my wild salmon and leek paté if you like. I haven't done so but I know that others have and it's worked well.
Looks incredible! Thank-you. Can't wait to try this!
Let me know how much you love it Kay
Christine Pacanowsky says
I'm always wondering what to take in my lunch box when flying. These were awesome!!! With some baby carrots and zucchini, and summer fruits, a delicious meal to eat on board!
Thanks again for another wonderful recipe!
Glad you enjoyed them Christine. They are definitely versatile 🙂
Christine Pacanowsky says
What do you think might be good to serve with these for dinner? It is, of course early September and going to be 95 degrees today. But it will SOON be getting much cooler here in Utah, and already is in the mountains.
Once it gets cooler a vegetable mash of some sort with some garlic sautéed chard or collards would be delicious I think. Maybe some carrots thinly sliced and sautéed in lard with chopped mint as well, yum!
Anything you fancy would work to be honest, the recipe is versatile.
Kaci Cheeseman says
I made these as a meatloaf to save time and it turned out amazing! The flavor is SO goo! I did a layer of prosciutto, then the mixture, then another layer of prosciutto. My subs: used wild caught canned salmon (the kind in like whole pieces, not the flaked kind. I also added 4 egg whites worth of liquid egg to help it hold together better since I don't have to avoid eggs. This was my meal prep protein for lunches this week Going to use it as the protein to top my salads (base of butter lettuce with warm roasted butternut and broccoli). Will be adding this recipe to my regular rotation.
Thanks for sharing your modifications Kaci
(For those who are on the AIP elimination phase, egg whites are a Stage 2 reintroduction)