Bacon-Wrapped Trout Kebabs with Gravadlax Potato Salad

Combinations of Bacon and Trout juts to give you the best of both worlds.

• Difficulty: Easy
• 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

Ingredients

INGREDIENTS:

• 500 g Trout Fillet
• 200 g Streaky Bacon
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar & Black Pepper Corns Mixed
• Wooden Skewers ((Soaked in Hot Water))
• 500 g Baby Potatoes
• 2 tbsp Dill Dressing
• Juice of 1/2 a Lemon
• 2 tbsp Extra Virgin Olive Oil
• Flat Leave Parsley ((Chopped))

Instructions

METHOD FOR SKEWERS:

1. 1. Cut the Trout Fillets into 2 cm cubes.
2. 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. 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. 4. Line your grill pan with foil and line up your kebabs.
5. 5. Grill until the Bacon is cooked and crispy you can be guaranteed that the Trout will be cooked inside.
6. 6. Serve with Roasted Vegetables and salad.

METHOD FOR POTATO SALAD:

7. 1. Cook the Potatoes in boiling water until just tender drain and place in a large bowl or dish.
8. 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.
9. 3. Cut the Gravadlax in to small pieces and add to the Potato salad with the finely chopped Parsley.
10. 4. Serve at room temperature.