Salmon skewers with foie gras
Instructions
00540 SALMON SKEWERS with FOIE GRAS INGREDIENTS for 4 SKEWERS A teaspoon pink peppercorns, 4 black peppercorns, 1/2 teaspoon of Fagara pepper, 1 teaspoon salt, 1/2 teaspoon nutmeg powder, 200 g fresh salmon fillet 200 g of raw foie gras of duck, a tablespoon of Cider vinegar.
Place in a mortar the three types of pepper and coarse salt; pestateli carefully to reduce them into fine powder.
Add the nutmeg and stir the spices.
Reduce the salmon and the liver into cubes and regular, alternating, infilzateli on wooden skewers.
Pour the mixture of spices on a aluminum foil and on these you roll the skewers by pressing slightly.
You can cook the skewers on the barbecue or Grill with the grill of the oven.
Served hot kebabs well seasoned with vinegar and laid on toasted bread crostoni.
Fagara pepper, originating in India is also called Szetchuan and pepper is available in herbalists or Oriental products in stores.
