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Bacon-Wrapped Trout Kebabs with Gravadlax Potato Salad
A fishy feast of Bacon-wrapped Trout Kebabs served with a tasty Gravadlax Potato Salad, it tastes so good.
Ingredients
For the Bacon-Wrapped Trout Kebabs
- 500 grams Scottish Trout Fillets
- 200 grams dry cured smoked streaky bacon rashers
- 2 tablespoon olive oil
- 1 tablespoon Gusto Peppercorn Balsamic or balsamic with a good few grinds of black pepper
- wooden skewers soaked in water to stop them burning
For the Gravadlax Potato Salad
- 500 grams small new potatoes
- 50 grams Gravadlax cured salmon
- 2 tablespoon Dill dressing comes with the Gravadlax
- juice of half a lemon
- 2 tablespoon extra virgin olive oil
- small bunch of flat leaf parsley finely chopped
Instructions
For the Bacon-Wrapped Kebabs
- Cut the trout fillets into 2 cm cubes.
- Mix the oil and balsamic together, either shake in a jar or mix with a whisk, just like making salad dressing. Pour the mixture over the trout and leave in the fridge for a couple of hours.
- Remove the trout from the fridge.
- Stretch the bacon rashers with the back of a blunt knife and then cut each in half.
- Wrap each chunk of trout in half a bacon rasher and push onto a skewer.
- Line your grill pan with foil and line up your kebabs.
- Grill until the bacon is cooked and crispy, you can be guaranteed that the fish will be cooked inside.
- Serve with roasted vegetables and salad.
For the Gravadlax Potato Salad
- Cook the potatoes in boiling water until just tender, drain and place in a large bowl or dish.
- Make the dressing by adding the lemon juice and olive oil to the dill dressing and mix.
- Add to the potatoes and mix well.
- Cut the Gravadlax in to small pieces and add to the potato salad with the finely chopped parsley.
- Serve at room temperature.
Nutrition
Calories: 662kcalCarbohydrates: 24gProtein: 37gFat: 45gSaturated Fat: 10gCholesterol: 111mgSodium: 575mgPotassium: 1076mgFiber: 2gSugar: 2gVitamin A: 90IUVitamin C: 25.2mgCalcium: 69mgIron: 3.1mg