Grilled Salmon Kebabs

• 226 grams Creme Fraiche Or Sour Cream
• 1 bunch Fresh Dill, Chopped
• 2 Tablespoons Salmon Roe Or Other Fish Roe
• Lemon Juice To Taste
• Salt And Pepper, to taste
• 450 grams Skinless Salmon Fillet, Cut Into 1-inch (2.5 Cm) Pieces
• 1 whole Lemon, Sliced Very Thinly
• 2 Tablespoons Lemon Juice
• 1/4 teaspoons Salt
• 1 pinch Pepper
• 1 Tablespoon Fresh Dill, Chopped
• Olive Oil For Brushing

1. For the dip: Season the creme fraiche with pepper and lemon juice to taste.
2. Stir in the chopped dill.
3. Wait with the salt, because the roe is salty.
4. Fold in the roe, and season with salt if needed.
5. Set dip aside in the refrigerator until ready for serving.
6. For the kebabs: Prepare grill for medium heat.
7. Beginning and ending with salmon, spear salmon and folded lemon slices onto 4 double skewers.
8. Drip with lemon juice and brush with oil.
9. Season with salt, pepper and dill.
10. Put the kebabs onto the hot grill.
11. Grill, turning twice, until fish is opaque throughout, about 5-8 minutes.
12. Remove them to a clean plate and serve with the dip and your choice of side dishes.
13. Enjoy!

fraiche, fresh dill, salmon roe, lemon juice, salt, salmon fillet, lemon, lemon juice, salt, pepper, fresh dill, olive oil

Taken from tastykitchen.com/recipes/main-courses/grilled-salmon-kebabs/ (may not work)