These salmon and courgette sticks are a great way to start a soiree — fresh, light and simple. A squeeze of lemon or lime depending on what you have (limes being expensive at this time of year) is all that is needed, and a dip into soy for a final touch.
Ingredients
| 2 | Courgettes, peeled lengthways into ribbons (Main) |
| 2 Tbsp | Lemon juice |
| 200 g | Smoked salmon, sliced (Main) |
| 12 pieces | Japanese pickled ginger |
| 1 | Lime, segments removed (Main) |
| 1 Tbsp | Black sesame seeds |
| 1 | Lime, to serve |
| 1 bowl | Soy sauce, to dip |
AdvertisementAdvertise with NZME.
Directions
- Toss the courgettes into the lemon juice.
- Cut the salmon into 12 strips.
- Fold each ribbon of courgette, then fold the salmon placing a piece of ginger into the middle of each. Stick the salmon and courgette onto a skewer and top with a segment of lime. Repeat to make 12. Place on a platter, sprinkle with sesame seeds.
- Serve with a little soy to dip.
