Prosciutto Rolls With Smoked Salmon and Hot Prawn Parcels

Prosciutto rolls with smoked salmon and hot prawn parcels

Prosciutto rolls with smoked salmon and hot prawn parcels

I was on the back-end of a bout of one of those annoying 24 hour long lasting flu-type illnesses that are so prevalent at this time of year.

They sneak up on you, and club you from behind, as unexpected as a shocking circle of mushrooms popping up overnight and unannounced on a previously perfectly pristine lawn.

Paleovirtus Jr. had guests over, and they were indulging in some sort of pizza-based extravaganza, so Mrs. Paleovirtus and I were left to our own devices foodwise.

Post-poorly I had some sort of craving for protein and fat. During a walk home from town this craving crystallized out into an idea for a meal involving our old friends Prosciutto and cold smoked salmon, but this time rolled and folded over and around complimentary tasting fillings.

Mrs. Paleovirtus was more than enthusiastic. To be fair, though, if you can’t convince a Swede to eat seafood, never mind salmon and prawns, you really should take off that apron, put the knives back into the block, leave the kitchen forever, and take up cross-stitch instead.

Prosciutto and avocado are also foods that seldom cause my better half to make a funny face, and ask if we can’t have something else instead. Actually, for seldom read never.

Preparing the Prosciutto rolls

Preparing the Prosciutto rolls

The one drawback to this meal was that this combination of fish and flesh drove our Burmese cat wild, and our meal was punctuated by his continuous wailing at the unfairness of it all. Eventually Mrs. Paleovirtus caved in, and he got a morsel of both delicacies. Having conned non-cat nom-nom from us, he slunk off down the hall, to see if he could score for pizza toppings from Paleovirtus Jr. and Co.

Mrs. Paleovirtus and I then polished off what was left of our meal by candlelight, as the last hours of Summertime 2014 slipped away.

Just as we prepared to clear the table, a helicopter began noisily hovering not all that far from our balcony, searching, as we later learned, for someone who was last seen going into the cold autumnal waters of the Öresund strait for a late night, off-season dip, but was not reported as having come out again….

Preparing the smoked salmon and hot prawn parcels

Preparing the smoked salmon and hot prawn parcels

Prosciutto Rolls With Smoked Salmon and Hot Prawn Parcels

  • Servings: 2 - 3
  • Difficulty: Easy
  • Print


  • 100g cold smoked salmon
  • 170g cooked prawns (shrimp)
  • ½ a red onion, very finely chopped
  • 1 plum tomato, de-seeded and finely chopped
  • a 2 inch piece of cucumber, halved, de-seeded, and finely chopped
  • 2 tsp chaat masala, an Indian spice mix – see Notes below
  • Tabasco / Louisiana Hot Sauce, to taste
  • Prosciutto
  • Walnut and parsley pesto
  • 1 avocado, peeled, pit removed, and roughly chopped
  • Salt and pepper, to taste


For the Prosciutto rolls

  • Lay a slice of Prosciutto on your chopping board. “Butter” it with some walnut and parsley pesto. Lay some chopped avocado on the pesto. Season to taste. Carefully roll the Prosciutto up, taking care not to “tear” it.

For the smoked salmon parcels

  • In a small bowl mix the cooked prawns, onion, cucumber, and tomato. Add the chaat masala, and mix well. Add Tabasco / Louisiana Hot Sauce to taste, and mix well once more.
  • Lay a piece of smoked salmon on your cutting board. Spoon on a generous amount of the prawn mixture. Lay another slice of smoked salmon on top of the first slice and prawn mixture, and carefully fold into a parcel-type shape.
  • To serve, place a Prosciutto roll and a salmon parcel on a small plate. Season generously with black pepper, and garnish with cucumber slices and tomato wedges.


  • If you can’t get hold of chaat masala, you could always substitute it with garam masala, or even a little curry powder.
  • You could even experiment with a touch of fresh lemon or lime juice and a cargo of fresh, chopped herbs in the prawn mixture, such  as coriander (cilantro), parsley, or mint.


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