Potato and salmon skewers
easy
35 mins
35 mins
Ingredients
- 500 g small new potatoes
- 350 g Salmon fillet
- 250 g cherry tomatoes
- 1 collar (200 g) Spring onions
- 1/2 bunch Thyme, parsley and chives
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2-3 Garlic cloves
- 1 egg (size M)
- 1 TEASPOON medium hot mustard
- 1/8 l Oil
- 250 g ripened cream
- 7-10 Tbsp Lemon slices
- baking paper
- 12 wooden skewers
Directions
- 1
Cook the potatoes in boiling water for about 15 minutes. In the meantime wash salmon, dab dry and cut into cubes. Wash the tomatoes. Clean and wash spring onions and cut them into pieces. Wash herbs, dab dry and chop finely. Mix oil, lemon juice and herbs.
- 2
Season to taste with salt and pepper. Drain the potatoes, rinse with cold water and possibly cut in half. Put potatoes, salmon cubes, tomatoes and spring onions on skewers. Place skewers on a baking tray lined with baking paper. Sprinkle with half of the marinade. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. For aioli (garlic mayonnaise) all ingredients must be at the same temperature. Peel garlic and chop very finely. Beat the egg and mustard in a tall mixing bowl with the whisk of the hand mixer. Whip the oil gradually, then add a thin stream. Stir in garlic and sour cream. Season aioli with salt and pepper.
- 3
For aioli (garlic mayonnaise) all ingredients must be at the same temperature. Peel garlic and chop very finely. Beat the egg and mustard in a tall mixing bowl with the whisk of the hand mixer. Whip the oil gradually, then add a thin stream. Stir in garlic and sour cream. Season aioli with salt and pepper. Serve skewers with the remaining herb marinade and aioli. Garnish with lemon slices
Nutrition Facts
810 kcal
26 g
67 g
25 g
More Delicious Recipes
