Fish and Tomato Skewers
ready in 1 hr
- 50 Dried tomatoes (in oil)
- 4 cups Salmon fillet (skinned, ready-to-cook, diced)
- 2 Tbsps lemon juice
- 4 sprigs Sage (leaves removed)
Drain the tomatoes but retain the oil. Drizzle the fish with the lemon juice and leave to steep for 20 minutes.
Skewer onto kebab sticks alternating between each ingredient.
Brush with the tomato oil, season with salt and ground black pepper and fry on all sides until golden brown. Serve on preheated plates.