Salmon Skewers with Fine Herbs and Tuna Skewers with Sesame Peanut Dukka

From issue #2.
Photography by Photography by Nick Tresidder.
    Salmon Skewers with Fine Herbs and Tuna Skewers with Sesame Peanut Dukka
    Gourmet on the run

    Serves: 15

    INGREDIENTS

    Salmon
    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

    Tuna
    500g centre cut loin of tuna

    Dukka
    1⁄2 cup sesame seeds
    1⁄2 cup roasted peanuts
    1 teaspoon sea salt
    1⁄2 teaspoon freshly ground black pepper
    1⁄4 teaspoon Chinese 5-spice
    juice of 1-2 lemons

    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.

    Tuna: Remove the skin from the tuna and trim the sides straight. Cut into 2cm cubes, cover and refrigerate with the salmon until ready to use.

    Dukka: Toast the sesame seeds in a dry pan over a medium heat, until golden. Cool. Place these, along with the other dukka ingredients, in the food processor and pulse until finely chopped but not oily. Tip out onto a plate.
    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.

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