Category: Dinner, Fish Recipe, Healthy Recipes, Immune System Boost Recipe, Life Style Recipes, Light Dinners, Lunch, Meal Times, Prossesed Meat Recipe, Recipes, Seafood Recipe, Summer Recipes, Winter Recipes
Cuisine: African, European, Italian/USA, Mediterranean, Outdoor Cooking, South African
Cooking Method: Braai / BBQ, Hot Grill, Stove Top, Weber BBQ
Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Combinations of Bacon and Trout juts to give you the best of both worlds.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD FOR SKEWERS:
- 1. Cut the Trout Fillets into 2 cm cubes.
- 2. Mix the Olive 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. Stretch the Bacon Rashers with the back of a blunt knife and then cut each in half. Wrap each chunk of Trout in half a Bacon Rasher and push onto a skewer.
- 4. Line your grill pan with foil and line up your kebabs.
- 5. Grill until the Bacon is cooked and crispy you can be guaranteed that the Trout will be cooked inside.
- 6. Serve with Roasted Vegetables and salad. METHOD FOR POTATO SALAD:
- 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. Add to the potatoes and mix well.
- 3. Cut the Gravadlax in to small pieces and add to the Potato salad with the finely chopped Parsley.
- 4. Serve at room temperature.
