Ingredients
400-600 g salmon fillets
200 g large prawns, peeled
Salt, pepper
30 ml oil
Wooden kebab skewers
Glaze
30 ml basil, finely chopped
Juice of 1 lemon
50 ml Dansukker Light Syrup
5 g sambal oelek
Flavoured butter
75 g butter
15 ml dill, finely chopped
15 ml basil, finely chopped
15 ml parsley, finely chopped
15 ml untreated lemon zest, finely grated
3 g Dansukker Icing Sugar
Instructions
First, mix together all the ingredients for the flavoured butter. Shape the mixture into a thick roll or pipe it onto a tray in small pyramids, and refrigerate until serving. Next, combine all the ingredients for the glaze in a saucepan and bring to the boil. Cut the salmon into cubes. Push the salmon pieces and prawns onto the kebab skewers. Season with salt and pepper. Brush the kebabs with oil and cook on a barbecue or grill for 6-7 minutes. Brush the kebabs with the glaze and continue cooking for a couple of minutes.
Arrange the kebabs on plates and pour the remaining glaze over them. Good served with boiled potatoes, salad, tomatoes, lemon and flavoured butter.
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