Tricolour salmon kebabs

Skewer parcels of smoked salmon with tropical fruits for a deliciously different starter or brunch dish

Serves: 4

Ingredients:

12 slices smoked salmon or smoked salmon trout (or use smoked ham)

1 wedge of watermelon, cut into four blocks

1 large nectarine, cut into quarters

1 mango or ½ pineapple, peeled and cut into 4 slices

1 lemon

Black pepper or chilli flakes

Dressing:

125ml (½ cup) thick plain yoghurt, or mixture of sour cream and yoghurt

1 frond of dill, finely chopped

Finely grated rind and juice of 1 small lemon

Black pepper

4 slices of rye bread toast, buttered

Method:

1) Fold the salmon slices in half and half again. Thread 3 bundles of salmon, alternating with a piece of watermelon, nectarine and mango, onto each skewer. Squeeze over lemon juice and sprinkle with pepper or chilli flakes.

2) Mix all the dressing ingredients together and serve each kebab on toast with a dollop of dressing.