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.
|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|
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- 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.