Grilled Salmon Kebabs
Ingredients
- 226 grams Creme Fraiche, Or Sour Cream
- 1 bunch Fresh Dill, Chopped,
- 2 Tablespoons Salmon Roe, Or Other Fish Roe
- Lemon Juice To Taste
- Salt And Pepper, to taste
- 450 grams Skinless Salmon Fillet, Cut Into 1-inch (2.5 Cm) Pieces
- 1 whole Lemon, Sliced Very Thinly
- 2 Tablespoons Lemon Juice
- 1/4 teaspoons Salt
- 1 pinch Pepper
- 1 Tablespoon Dill, Chopped, Fresh,
- Olive Oil For Brushing
Directions
For the dip: Season the creme fraiche with pepper and lemon juice to taste.Stir in the chopped dill.
Wait with the salt, because the roe is salty.
Fold in the roe, and season with salt if needed.
Set dip aside in the refrigerator until ready for serving.
For the kebabs: Prepare grill for medium heat.
Beginning and ending with salmon, spear salmon and folded lemon slices onto 4 double skewers.
Drip with lemon juice and brush with oil.
Season with salt, pepper and dill.
Put the kebabs onto the hot grill.
Grill, turning twice, until fish is opaque throughout, about 5-8 minutes.
Remove them to a clean plate and serve with the dip and your choice of side dishes.
Enjoy!