Salmon skewers with fine herbs
Photography by Photography by Nick Tresidder.
INGREDIENTS
500g centre cut salmon fillet
1⁄4 cup finely chopped chives
1⁄4 cup finely chopped flat-leaf parsley
sea salt and freshly ground black pepper
METHOD
Salmon
Remove the pin bones from the salmon, remove the skin and trim the sides straight. Cut the fish into 2cm cubes. Cover and refrigerate until ready to use. Combine the chives and parsley, season well with salt and pepper and place in a shallow dish.
To serve: Just before serving squeeze the lemon juice over the salmon and tuna and toss through. Dip the top and bottom of each piece of salmon in the herbs and top and bottom of each piece of tuna in the dukka. Skewer each with a toothpick and place in an alternating pattern on a platter. Serve immediately.
Makes approximately 15 of each
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!