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
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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.