Melon and smoked salmon kebabs

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.

Adapted from 'The New Complete International Jewish Cookbook' 

Recipe first published in the JC July 22 2011