Take a six-ounce piece of salmon, season and seal in a pan to just cook outer surface. After allowing it to cool, put a sprig of tarragon on top and carefully wrap the fish with thinly sliced Parma ham. Take a sheet of Filo pastry and gently brush with melted butter then place a second sheet on top of the first. Then carefully wrap the pastry around the fish and ham. This is placed on to a buttered tray and baked in the oven at about 160 Centigrade for twenty minutes or until the pastry is golden brown. Remove from the oven and allow it to rest for a couple of minutes before serving.
Here I have served it with a mixture of green vegetables and a light, avocado oil dressing. Of course these can be served with any vegetable you prefer or even cold with salad. It could nearly make you believe that summer was coming.
Paul Vincent: Head Chef