Salmon kebabs with herb and sour cream sauce

These kebabs are given a significant uplift by a coating of breadcrumbs mixed with sesame seeds and lemon zest.  They have a lovely crunchy texture.  They are a bit special.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 40 Mins

Ingredients

For 6 servings…

680 gms           Salmon  - filleted and cut into 2.5 cm cubes           

1 pinch            Salt          

                     Pepper  - freshly ground, black  

1 clove             Garlic  - crushed       

1 tsp               Dill  - chopped         

1 tsp               Paprika      

10 tbs              Breadcrumbs  - fresh 

½ tbs              Sesame seeds  - white

½ tbs              Sesame seeds  - black

2 tsp               Lemon zest

110 gms           Butter  - melted       

32                  Mushrooms  - small   

For the sauce

230 ml             Mayonnaise

½ tsp              Mustard  - Dijon       

2 tbs               Parsley  - chopped    

2 tbs               Chives  - chopped     

140 ml             Soured cream          

To serve

                     Herb and sour cream sauce      

Method

Sprinkle the salmon cubes with the salt, pepper, dill garlic and paprika.

Mix the breadcrumbs, sesame seeds and the lemon zest.

Put the cubes of fish into the butter, turn to coat them with a thin layer on each side and then dip them into the breadcrumb mixture.  Paint the mushrooms all over with the melted butter.

Thread the salmon and mushrooms alternately onto the skewers, leaving a little space in between so that the fish can cook evenly.  Sprinkle with any remaining butter.

Grill, at not too high temperature, for 15-20 minutes, until nicely browned - turning once or twice.

Serve with the sour cream sauce.

To make the sour cream sauce…

Stir together the sauce ingredients until evenly blended.

Wine recommendations

A dry, robust white wine.

Conventional

     Côtes du Rhône blanc

Interesting

     Côtes du Luberon blanc

     Côtes du Rhône Villages Sablet blanc

     Lirac blanc

     Vacqueyras blanc