Salmon skewers with fine herbs

From issue #2.
Photography by Photography by Nick Tresidder.


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


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