• Servings

  • 1200 g Smoked wild Alaska salmon, thinly sliced
  • 64 cherry tomatoes
  • ¼ cucumber, pared into strips
  • 4 tablespoon lemon juice
  • freshly ground black pepper
  • 600 ml reduced fat mayonnaise
  • 16 tablespoons 0% fromage frais or Greek yogurt
  • finely grated zest of 1 lemon
  • 8 tablespoons chopped fresh chives, dill or parsley


    Thread the salmon onto 8 wooden kebab sticks, alternating the pieces with cherry tomatoes and cucumber. Sprinkle with lemon juice and season with black pepper
    Mix the mayonnaise with the fromage frais or yogurt. Add the lemon zest and chives, dill or parsley and mix well
    Serve the smoked salmon skewers with the lemon and herb mayonnaise

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