Peden + Munk
This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.
Recipe information
Yield
8 servings
Ingredients
1 2-pound honeydew melon
Olive oil (for drizzling)
Flaky sea salt
8 ounces cold-smoked salmon, thinly sliced
Freshly ground black pepper
Coarsely chopped dill (for serving)
Preparation
Step 1
Slice off the top and bottom of the melon to create flat surfaces, then stand upright. Slice rind off melon in pieces; discard. Cut flesh in half through stem end; scoop out seeds and membrane from each half and set aside. Slice melon into ¾"-thick wedges; arrange on a platter.
Step 2
Place reserved seeds and membrane in a fine-mesh sieve set over a small bowl and push out juice with a spoon; discard seeds and membrane. Drizzle melon juice over wedges, then drizzle with oil; season with salt. Drape smoked salmon on top. Drizzle with more oil and sprinkle with salt and pepper; top with dill.
