Ingredients

Serves 4

Salmon Fillet wrapped in Prosciutto
(Based on a Jamie Oliver recipe)

4 (8-ounce) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
1 handfuls mint, chopped
7 ounces plain yogurt, lightly seasoned with salt and pepper
Mixed salad leaves

Frances' Salmon Nibblies
Potato and chive pancakes (pre-cooked)
4 medium peeled potatoes
2 tbsp chopped chives
2 tsp salt
black pepper to taste
1 tbsp butter or margarine
2 tbsp canola oil

Method

Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and cook on the barbeque for 10 minutes each side until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking.
Mix yogurt, lemon juice and mint for a dressing.  
Dress salad with lemon juice and olive oil.
Place salmon on plates with dressed salad and finish with a drizzle of lightly seasoned yogurt.

Salmon Nibblies
Grate potatoes coarsely into a bowl and mix with chives, salt, and pepper to taste.
Heat butter and oil in a skillet.
Using 2 tablespoons of potato mixture for each pancake, fry 2 or 3 at a time in a skillet, flattening them out and turning after 2 to 3 minutes.
Fry until crisp and golden brown.
Place pancakes on a serving platter. Top a third with hot smoked salmon and a third with cold smoked salmon.  Add half a teaspoon of Tsatsiki and decorate with salmon caviar.
On the remaining pancakes place a teaspoon of Salmon dip and sprinkle with chives.
Serve immediately or refrigerate for guests.