Bacon-wrapped Trout kebabs with Gravadlax Potato Salad

More fishy goodness for you today, We are eating two servings of oily fish such as salmon, trout, mackerel, sardines and herrings every week for four week.  This is no hardship for us as we love fish and I'm enjoying finding different ways to serve the fish.  It's good to know that it's also doing us good (okay perhaps bacon wasn't quite such a healthy choice) as oily fish is full of Omega 3 

There are loads more fish recipes on the Fish is the Dish website.

Bacon Wrapped Scottish Trout Kebabs
Serves 4

500g Scottish Trout Fillets
200g dry cured smoked streaky bacon rashers
2 tbsp olive oil
1 tbsp Gusto Peppercorn Balsamic (or balsamic with a good few grinds of black pepper)
wooden skewers soaked in water (to stop them burning)

1. Cut the trout fillets into 2 cm cubes.
2. Mix the oil and balsamic together, either shake in a jar or mix with a whisk, just like making salad dressing.  Pour the mixture over the trout and leave in the fridge for a couple of hours.
3. Remove the trout from the fridge.
4. Stretch the bacon rashers with the back of a blunt knife and then cut each in half.
5. Wrap each chunk of trout in half a bacon rasher and push onto a skewer.
6. Line your grill pan with foil and line up your kebabs.
7. Grill until the bacon is cooked and crispy, you can be guaranteed that the fish will be cooked inside.
8. Serve with  roasted vegetables and salad.

These kebabs would work well on a barbecue, griddle pan or electric grilling machine. 

Potato Salad with Gravadlax 
Serves 4

500g small new potatoes
50g Gravadlax (cured salmon)
2 tbsp Dill dressing (comes with the Gravadlax)
juice of half a lemon
2 tbsp extra virgin olive oil
small bunch of flat leaf parsley, finely chopped

1. Cook the potatoes in boiling water until just tender, drain and place in a large bowl or dish.
2. Make the dressing by adding the lemon juice and olive oil to the dill dressing and mix.
3. Add to the potatoes and mix well.
4. Cut the Gravadlax in to small pieces and add to the potato salad with the finely chopped parsley.
5. Serve at room temperature.

Fish is great for kids too, there are lots of fun dishes you can make with your children on the Fish is the Dish website too.