These fish skewers of salmon and prosciutto camembert wrapped in crispy fried ham can be served as an original appetizer, or as a main course. Just in case, cook more – it turns out so elegant and so tasty that a small portion may not be enough
- dried prosciutto ham – 6–8 large thin slices
- small multi-colored sweet pepper – 2 pcs.
- salmon (fillet) – 800–900 g
- Extra Virgin Olive Oil
- fresh fennel greens to taste
- vegetable oil for lubrication
- Camembert cheese – 1 cup (250 g)
- mustard powder – 1 tsp.
- extra virgin olive oil – 4 tbsp. l
- salt to taste
- anise seeds – a pinch
- lemon (juice) – half a small lemon
STEP-BY-STEP COOKING RECIPE
First cut the Camembert in half, and then each half into 8 pieces. Put the pieces of cheese with the crust down on a large plate and put it in the freezer for 2 hours. Cut the sweet pepper into squares with a side of 3 cm.
Cut the salmon fillet into cubes with a side of 3 cm, put in a bowl, add lemon juice, mustard, olive oil and anise. Salt and pepper to taste, mix everything and refrigerate for 1-2 hours.
Fold the prosciutto ham slices lengthwise and cut into strips similar in width to the pieces of Camembert. Remove the cheese from the freezer, wrap each slice in a prosciutto strip and string together with salmon cubes
and slices of sweet pepper on wooden skewers or thin metal skewers previously soaked in water. Then put the prepared brooches in the freezer for 10 minutes.
Remove the brooches from the freezer, lightly grease with olive oil and fry on a well-heated and greased grate over medium coals until the pieces cease to be reddish in the middle, for about 10 minutes.
Serve immediately on the plates, sprinkled with chopped fennel.
By the way
If you are not a big fan of aniseed smell, replace greens and seeds with others, but with the same refreshing effect. Celery leaves and seeds are ideal, but dill will be quite appropriate.
Servings Per Container
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Table of weights and measures
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