Salmon Skewers with Carrot Salad

Ingredients

• 500 g waxy potatoes
• Salt
• 120 g pre-cooked wheat grains (soft wheat)
• 400 g carrots (4 carrots)
• 100 g spring onions (4 spring onions)
• 3 tbsp balsamic vinegar
• 5 tbsp Rapeseed Oil
• 1 pinch cayenne pepper
• 350 g salmon fillet
• 1 handful mint
• 4 tbsp milk (1.5% fat)
• 5 g Butter (1 tsp)

Instructions

1. 1.

   Wash potatoes and cook in a pot with little water for about 20 minutes.

2. 2.

   Meanwhile bring 250 ml salted water to a boil in another pot, add wheat, cover and let stand on low heat for 10 minutes. Remove from heat and cool.

3. 3.

   While the potatoes and wheat are cooking, wash, trim carrots, preferably not peel them, and finely grate. Drain potatoes, rinse under cold water and peel. Let potatoes cool completely.

4. 4.

   Wash spring onions, trim and cut into thin rings.

5. 5.

   Whisk balsamic vinegar and 3½ tbsp oil in a small bowl. Season with salt and cayenne pepper. Mix carrots and spring onions into the wheat.

6. 6.

   Rinse salmon fillet, pat dry with paper towels and cube it. Wash mint, shake dry and pluck leaves.

7. 7.

   Combine salmon, mint, potatoes, milk and butter in a bowl and puree with an immersion blender. Season with salt and cayenne pepper.

8. 8.

   With damp hands shape portions of the mixture around 10 wooden skewers and press firmly.

9. 9.

   Line a baking tray with parchment paper and brush with 1 tbsp oil. Place the skewers on the tray, drizzle with remaining oil and bake in a preheated oven at 200 °C (fan: 180 °C, gas: level 3) on the middle rack for about 12 minutes. Serve 2 skewers per child and 3 per adult together with the carrot salad.