I am ready to raise the status of Parma ham right next to the bacon as world’s best condiment.
This time we did not have raw salmon file, but smoked salmon – which served as a good testbed to try how quickly fried parma ham would work with it in a simple salad.
Superb results! Parma ham brought nice salty taste and new texture into the salad, and worked marvelously with the more clear taste of salmon. Other ingredients included parmesan, eggs, cucumber, pear, croutons and a couple of different types of salad.
What a yummy sunday lunch.
And for dessert, milk and cookies from Kakkugalleria.