Salmon, Parma Ham and Beetroot Wrap

Salmon, Parma ham and beetroot wrap is a delicious combination of the moist and earthy flavours of salmon fillet, beetroot and spinach combined with the salty and rich flavour of Parma ham and smoked salmon, topped with the refreshing zest of fresh coriander and horseradish sauce.

Salmon, Parma ham and beetroot wrap is easy to prepare and can be baked in the oven or cooked in the slow cooker. I tend to bake each package wrapped up in layer of baking parchment surrounded by a layer of cooking foil to help the package hold well together. The spinach will produce moisture within the parcel which is easily drained off before serving up. Once cooked, the salmon, Parma ham and beetroot wrap will keep its shape for cutting if you so choose.

I served this meal with lemon roasted new potatoes and steamed pak choi. Salmon, Parma ham and beetroot wrap contains a rich combination of colours, flavours, is full of antioxidants and is satisfying filling without being overly heavy.

Salmon, Parma ham and beetroot wrap

Serves 4 as a main course

4 salmon fillets

300g sustainably sourced smoked salmon slices

8 slices of Parma ham

4 steamed beetroot, sliced finely

4 tsp horseradish sauce

2 handfuls fresh baby spinach leaves

1 small handful fresh coriander, chopped

Black pepper

How to prepare salmon, Parma ham and beetroot wrap

Oven:

Preheat the oven to 180°C/350°F/ Gas 4.

Cut 4 pieces of cooking foil approximately 30cm x 30cm. Cut 4 pieces of baking parchment to line the inside of each piece of foil.

Lightly grease the middle of the baking parchment where you’ll lay out the Parma ham (oiling it makes it easier to roll the package up). Lay out two pieces of Parma ham, slightly overlapping each other. Inside each layer of Parma ham, add a few pieces of the smoked salmon slices. Just enough to cover the Parma ham.

Next spread 1 tsp of horseradish sauce on top of the smoked salmon layer. Add the spinach leaves so they cover the majority of the Parma ham and smoked salmon. Scatter a ¼ portion of the coriander leaves on top of the spinach leaves, then make a layer of finely sliced beetroot.

Finally, place the salmon fillet on top of the sliced beetroot and add a generous amount of black pepper. Carefully place the tips of your fingers beneath the top end of the Parma ham and roll up into a large sausage-shaped package. Hold the package with one hand while you bring the baking parchment up around the sides to form a large cigar. Fold over the ends of the baking parchment, then finish off by folding the baking foil around the baking parchment.

Repeat for the further three packages.

When the salmon, Parma ham and beetroot wrap has cooked, it will retain its shape so you can cut it into halves or quarters to serve if you wish.

Bake in the oven for approximately 20 minutes and serve with a fresh salad or your favourite vegetables. Why not try out lemon-roasted rosemary potatoes? They were a real hit with this meal.

Slow cooker:

Follow the preparation instructions above but instead of placing the packages into the oven, add 2 cm of water to the bottom of your slow cooker, then lower each package in. They are ok stacked on top of each other if space is short.

Cook on a high setting for 2 hours or a medium setting for 3 hours.