Yummy smoked salmon blinis
Zesty fish kebabs
Makes 6 kebabs
Preparation time 5 minutes
Chilling time 1-2 hours
Cooking time 8-12 minutes

Ingredients
450g Budgens boned skinless thick white fish like Pollock, cut into 12x2cm chunks

For the marinade:
3 tbsp Budgens olive oil
1 tbsp Budgens lemon juice
1/4 tsp Budgens sesame oil
1 tbsp freshly chopped coriander
18 Budgens British cherry tomatoes
175g Budgens British courgette, trimmed and cut into 1/2 cm slices
Budgens salt and Budgens freshly ground black pepper
Method

1. Put the fish into a non metallic dish. Mix together the oils, lemon and coriander and drizzle over the fish. Cover and chill for 1-2 hours. Meanwhile soak 6 wooden skewers in cold water.
2. Thread slices of courgette, fish and cherry tomato and repeat again. Repeat this another 5 times. Preheat the grill if using.
3. Cook over hot BBQ coals or under the grill for 5-7 minutes basting with the remaining marinade.
4. Serve in warmed pitta bread or chunks of artisan regional breads or with British seasonal vegetables of your choice.

to vary
To the basic marinade add a little freshly grated ginger.

wine recommendation

Antares Chilean Cabernet Rosé: This Rosé is a beautiful raspberry red colour and the palate doesn't disappoint with raspberries, strawberries and redcurrants all making a perfect Summer Rosé.

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