Salmon Fillet and Salmon Skewers

For the skewers, mix jam and mayo. Season with salt and curry. Remove the skin from the kiwi and cut into half slices. Cut cheese into cubes equal to twice the number of people. Cut salmon slices in half, roll up. Rinse grapes. Put grapes, kiwi, cheese and salmon on skewers (ditto mass corresponding to double number of people). Offer dip for them.

For the fillets, pit olives. Clean and rinse peppers. Dice both.

Rinse fish, dry, season. Fry in hot oil for 4 minutes. Keep warm. Brown bay leaf, rosemary and greens in drippings. Pour in wine. Add the butter. Season with salt and pepper.

1) Salmon tastes good in many ways. At first glance, salmon seems to be not so healthy, because in 100 grams there are almost 14 grams of fat (pollock 0, 8g). But fish fat should not scare anyone, because it is rich in unsaturated fatty acids, and they lower cholesterol. In addition, salmon has more omega-3 fatty acids than other sea fish. These particular fatty acids protect against cardiovascular diseases and are found only in fish fat. Salmon is also very versatile. Fresh, it is delicious grilled, fried in butter, steamed on greens, baked in a salt crust and even served raw in wafer-thin slices as carpaccio.

Smoked salmon in slices fits neatly with potato pancakes or possibly blinis, diced in green or possibly colorful leaf salads, cut into strips.

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