Description
Salmon kebabs are light, delicious and a perfect dish for a summer night BBQ. The kebabs are very easy to make, especially if you have double skewers—otherwise I recommend using two single skewers for each kebab, so the fish doesn’t turn on the skewers.
I served the kebabs with boiled fingerling potatoes and a creme fraiche dip with fresh dill, salmon roe and lemon.
Ingredients
- FOR THE DIP:
- 226 grams Creme Fraiche Or Sour Cream
- 1 bunch Fresh Dill, Chopped
- 29.6 milliliters Salmon Roe Or Other Fish Roe
- Lemon Juice To Taste
- Salt And Pepper, to taste
- FOR THE KEBABS:
- 450 grams Skinless Salmon Fillet, Cut Into 1-inch (2.5 Cm) Pieces
- 1 whole Lemon, Sliced Very Thinly
- 29.6 milliliters Lemon Juice
- 1.2 milliliters Salt
- 0.3 milliliters Pepper
- 14.8 milliliters Fresh Dill, Chopped
- Olive Oil For Brushing
- FOR THE DIP:
- 226 grams Creme Fraiche Or Sour Cream
- 1 bunch Fresh Dill, Chopped
- 29.6 milliliters Salmon Roe Or Other Fish Roe
- Lemon Juice To Taste
- Salt And Pepper, to taste
- FOR THE KEBABS:
- 450 grams Skinless Salmon Fillet, Cut Into 1-inch (2.5 Cm) Pieces
- 1 whole Lemon, Sliced Very Thinly
- 29.6 milliliters Lemon Juice
- 1.2 milliliters Salt
- 0.3 milliliters Pepper
- 14.8 milliliters Fresh Dill, Chopped
- Olive Oil For Brushing
Preparation
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!
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