- 1 salmon fillet (approx. 800g)
- 2 cucumbers
- 1 sprig of dill
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of lime honey
- 4 tablespoons of rice wine vinegar
- 250 ml of white wine
- salt and pepper to taste
- Sprigs of rosemary to garnish
Clean the salmon fillet, taking care to remove the skin and bones. Cut into approximately 40 small, evenly sized cubes. Wash the cucumbers and chop into small pieces, salting them and setting them aside. Wash and prepare the dill. Stir the honey and rice wine vinegar together in a bowl, then add the wine, oil, salt and pepper. Add the salmon pieces to this sauce, stir in a little dill, cover and chill in the refrigerator for around two hours. Meantime, preheat the oven with the grill element on.
Prepare the pieces of salmon by draining off the excess sauce and threading 5 chunks onto each skewer (you can use rosemary stalks as skewers if you like). Arrange them on a greased baking sheet and cook under the grill for 6-8 minutes, turning them regularly during cooking. Before serving, garnish the skewers with the remaining dill. Serve the salmon accompanied by the cucumber tartare and finish off by drizzling the remaining honey vinaigrette over the top for extra flavour.