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Prosciutto wrapped Salmon with Prawn Tortellini

Cooking time: 70

Cooking method: Bake


Pea puree

  • 250g frozen peas

Prawn tortellini

  • 150g fresh pasta dough, rolled to last setting & cut into 12 rounds (alternatively use wonton wrappers cut into rounds)
  • egg wash (1 egg mixed with a little milk)
  • 50g raw prawn meat, finely minced
  • 50g fresh white fish (eg. gurnard), skinned, boned & finely minced
  • 1 egg white
  • handful fresh basil, chopped
  • handful fresh chives, chopped
  • salt and pepper to taste


  • 4 x 100g salmon fillet, skinned & pin-1 boned
  • 4 thin slices of prosciutto
  • 50g micro leaves
  • 50ml balsamic reduction

Cooking instructions

Pea puree

  1. Bring a pot of water to the boil.  Add frozen peas to the water, reduce to a simmer for a few minutes and then drain, preserving a little of the blanching liquid.  Puree the peas in a blender, adding a little of the blanching water to loosen.  Season with salt and pepper.

Prawn tortellini

  1. Lay out pasta rounds on the bench and brush edges with a little egg wash.
  2. In a bowl mix all other ingredients together and place approximately 1 teaspoon of the filling into the centre of each pasta round.
  3. Fold rounds in half and join together to form a ring shape. Cook in salted simmering water for 8 minutes. Drain and keep warm until ready to plate.


  1. Pre-heat oven to 180ºC.
  2. Season salmon lightly and wrap with prosciutto, sear in a hot pan for a minute either side, then finish cooking in the oven on a lined baking tray.
  3. On a serving plate place a spoonful of pea puree in the centre of plate and top with salmon. Place a prawn tortellini next to the salmon and garnish with micro leaves and balsamic reduction.

This recipe serves 4 people. 

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: Steve Roberts, Chef, Auckland Seafood School