Salmon and Parma Ham with Lemon Beans and Leeks in Vermouth

“Don’t panic, but your salmon might be high on cocaine. Tests on fish caught near Seattle, in the United States, revealed that the salmon had absorbed traces of up to 81 types of drug from the water, including anti-depressants, antibiotics, nicotine and cocaine. Fingers crossed that the rivers in Scotland are a little cleaner.”

The Telegraph, 9 April 2016

The marriage of fish and smoked pork is always a successful one. A year or so ago I published a post entitled happy-go-lucky hake – a quick and simple way of cooking hake wrapped in bacon.

This is a sort of up-market version of that using salmon and Parma ham instead of hake and bacon. Saucy Dressings’ chief taster likes the ‘lemony taste of the flageolet beans’. I had it waiting for us one evening after a long drive and it heated up well and quickly.


If, by some chance, you have a piece of fish and Parma ham left over it makes a superlative fish soup – with a shallot, a little fish stock, leftover broccoli (or other vegetable), a little cream….

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