Less is more! Salmon, fresh basil and prosciutto. You don’t need anything else in these flavour-dense skewers for the buffet.
60 ml fresh basil, finely chopped
450 g salmon, frozen in pieces
1 pinch ground black pepper
100 g prosciutto, in slices
1 tbsp olive oil
8 wooden skewers
225 ml mayonnaise
Soak the skewers.
Chop the basil finely with a sharp knife.
Cut the almost thawed lax-filet pieces length-wise and mount on the skewers.
Roll the skewers in the chopped basil and pepper.
Slice the prosciutto into thin strips and wrap around the salmon.
Cover in olive oil and fry in a pan, oven or on the grill.
Serve with the mayonnaise or a hearty salad and a rich aioli.
Frozen salmon pieces work very well. It's easier to thread them on the skewer when the fish is still a little bit frozen.