Salmon kebabs

These salmon kebabs have a number of applications; they can be served as a starter, as a main course, as part of a barbeque or, in a small form, as canapés.  They are easy to produce and have lovely flavour; they also look good.

They can be served with a number of different sauces.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

For 4 servings…

8                    Mushrooms  - button 

30 gms            Butter       

4 fillets            Salmon  - cut into 2 cm cubes  

8 rashers          Bacon  - cut into 2 cm wide slices          

                     Pepper  - freshly ground, black 

                     Salt          

For the basting mixture

4 tbs               Olive oil    

1 tbs               Lemon juice            

Method

Gently cook the mushrooms in the butter so that they are half-cooked and still firm.  Remove them from the heat and reserve.

Oil 4 skewers – this will stop the kebabs from sticking.

Make a basting mixture by combining the olive oil and lemon juice.

Thread the salmon cubes, bacon and mushroom alternately along the skewers.  Paint the kebabs with the basting mixture and sprinkle with pepper and salt.

Heat the grill until very hot and oil the grill rack.  Cook the skewers under the grill for about 4 minutes - turning occasionally and basting with the basting mixture.

Variations

As an alternative to grilling the kababs, they can be cooked in an oven at 230°C for 5 minutes or one a barbeque.

Peppers and / or tomatoes can be added to the kebabs.

Wine recommendations

A robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Cairanne blanc

     Graves blanc

Adventurous

     Beaujolais