• 4 x 175 g/6 oz salmon fillets, skinned

• 4 thin slices of fontina cheese

• 4 or 8 bay leaves, depending on size

• 8 thin slices of Parma ham

• sea salt and pepper

• fresh pasta or mixed salad leaves, to serve

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Method:

1. Heat a griddle pan or nonstick frying pan. Season the salmon fillets with salt and pepper.

2. Trim any rind from the cheese and cut the slices to fit on top of the salmon fillets.

3. Place the cheese slices on the salmon fillets, top with the bay leaves and wrap the Parma ham around the salmon, securing the cheese and bay leaves.

4. Cook the prepared salmon fillets on the griddle for 4-5 minutes on each side, taking care when turning. Serve with fresh pasta tossed in butter, or a leafy salad.