2 salmon filets (whole, skin and bones removed)
200g salmon to make the paste
10 prosciutto slices
½ bunch chives
½ bunch parsley
1 knob butter
1 bunch kale, stems removed
4 cloves garlic
3 tbsp olive oil
In a food processor, add about 200gm salmon, chives, parsley and salt and pepper. Blend until it becomes a paste.
Spread the paste on one fillet of salmon and place the other fillet on top. Wrap the prosciutto around the salmon “sandwich” with baking paper, then wrap in foil and tie the ends. Refrigerate for 15 minutes or overnight.
Once the fish roll is set, unwrap the foil and baking paper and slice the roll into thick pieces. In a hot pan with some olive oil, fry the fish pieces on each side to brown the sides and then pop them into the oven with a little butter on them, for 6-8 mins at 180C until cooked through.
In a large pot, fry the bacon, onion, garlic in olive oil. Add the kale, season with a little salt and put the lid on until the kale is softened. Serve with a salmon with the kale and garnish of herbs and a lemon wedge.