ingredients
1 pound Atlantic salmon (or ocean trout) fillet
24 small wooden skewers light olive oil
ginger lime mayonnaise
1 cup whole egg mayonnaise
1/4 cup natural yoghurt
1 teaspoon finely grated fresh ginger
1 teaspoon finely grated lime rind
2 teaspoons lime juice
method
1. Remove the skin from the salmon. Use kitchen tweezers to remove any bones from the fish, then wrap the fish in plastic wrap and freeze for 1 hour. Soak small wooden satay sticks in cold water for 30 minutes (this will prevent them burning during cooking).
2. Cut the salmon fillets into 2 inch strips. Thread the strips loosely onto the satay sticks and place them on an oiled tray. Brush all over with oil and season, to taste, with salt and freshly ground pepper. Grill in two batches for 2 minutes, taking care not to overcook. Serve with the ginger lime mayonnaise.
3. To make ginger lime mayonnaise, place the mayonnaise in a small bowl and stir until smooth. Add the yoghurt, ginger and lime rind and juice. Add salt and pepper, to taste, and stir until blended thoroughly. Chill for at least 1 hour.
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more information
The skewers can be assembled up to 1 hour in advance and refrigerated. Cook just prior to serving. Make the mayonnaise up to 2 days ahead and store, covered, in the refrigerator. The prepared skewers can be frozen in a single layer for up to 2 months.
