Serves 4
350 g (12 oz) Smoked wild Alaska salmon, thinly sliced
16 cherry tomatoes
1/4 cucumber, pared into strips
1 tablespoon lemon juice
freshly ground black pepper
150 ml (1/4 pint) reduced fat mayonnaise
4 tablespoons 0% fromage frais or Greek yogurt
finely grated zest of 1 lemon
2 tablespoons chopped fresh chives, dill or parsley
* Thread the salmon onto 8 wooden kebab sticks, alternating the pieces with cherry tomatoes and cucumber. Sprinkle with lemon juice and season with black pepper
* Mix the mayonnaise with the fromage frais or yogurt. Add the lemon zest and chives, dill or parsley and mix well
* Serve the smoked salmon skewers with the lemon and herb mayonnaise
Per serving:
258 kcals
25g protein
15g fat (of which 2g saturates)
6g carbohydrate (of which 5g sugars)
1g fibre