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Recipe: Melon and Smoked Salmon Kebabs

Serves 10 generously.

Prep:

Cook:

Serves:

    These make perfect taste "ticklers" to serve with drinks in the garden before a summer lunch party.

    Makes 48. Eat the same day. Serves 10 generously.

    Ingredients

    ● 1 medium-sized Galia or Ogen melon, well ripened
    ● 8 oz (225g) first-quality thinly sliced smoked salmon
    ● Juice ½ lemon
    ● Black pepper
    ● Few sprigs dill, fennel or parsley, to serve
    ● Tomatoes and fresh cucumber to serve (optional)

    Method

    ● Cut the melon in half, remove the seeds and peel completely (most easily with a serrated knife). Cut into bite-size dice, then put into a sieve to drain for at least half an hour (it can be refrigerated at this point for up to 12 hours).
    ● About 45 minutes before serving, turn the dice on to paper towels and dab them as dry as possible.
    ● Sprinkle the salmon slices with lemon juice and black pepper. Cut each slice into strips ¾–1 inch (2–2.5 cm) wide and just long enough to encircle the cubes of melon.
    ● Wrap each strip round a cube and spear closed with a cocktail stick, then arrange on a flat dish, garnished with the dill or fennel.

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