Courgette and salmon skewers

Serves: 4 - 6 I Time: 1 h 10 min

INGREDIENTS

• 1 courgette

• 1 avocado

• 1/2 handful rocket • 250g smoked salmon • 1 tsp dried chilli flakes • 1 lime; cut into wedges

For the crêpes

• 2 sprigs parsley

• 1/2 handful baby spinach • 150ml milk

• 2 eggs

• 75g plain flour

• 1 pinch salt

• 30g butter

• 2 tbsp rapeseed oil

For the cream

• 2 sprigs parsley

• 2 sprigs dill

• 2 tbsp mayonnaise

• 200g cream cheese

• 50g sour cream

• 2 tbsp lemon juice

• Salt

• Freshly ground black pepper

METHOD

1. For the crêpes, wash the herbs and spinach, shake dry and chop. Purée very finely in a blender with the milk. Pass through a sieve and mix with the eggs, flour and salt until smooth. Leave to rest for about 30 minutes.

2. Stir the melted butter into the batter. Heat a little oil in a pan, add a ladleful of batter and swirl to coat the base of the pan thinly. Fry for 1-2 minutes then turn over and cook the other side for 1-2 minutes. Transfer to a plate. Repeat to make 4 crêpes. Leave to cool on a plate.

3. For the cream, wash and finely chop the herbs. Mix with the remaining ingredients and season with salt and pepper. Pour a third of the mixture into a small bowl. 4. Clean the courgettes and slice lengthways. Cut in half if necessary. Halve the avocado, remove the stone and chop the flesh. Wash the rocket and shake dry.

5. Spread the crêpes with the remaining cream, top with salmon and roll up.

Cut off the ends and cut the rolls.

6. Thread a strip of courgette in a zigzag shape onto a wooden skewer and add a crêpe roll. Finish with another strip of courgette as before. Repeat to use up all the ingredients. Arrange on plates or a platter with rocket, sprinkle with chilli flakes and serve with lime wedges and the rest of the cream mixture as a dip.