Time: about 2 plus hours
salmon fillets --- 2 lbs
camembert circle cheese about 0.5 lbs
-cured prosciutto ham --- 6 8 large thin
small multi-colored bell peppers --- 2 pcs.
fresh green fennel --- to taste
"extra virgin" olive oil
For the marinade:
extra virgin olive oil --- 4 tbsp
juice of half a lemon
pinch of anise seeds
mustard powder 1 tsp.
salt and freshly ground black pepper to taste
1. Cut the Camembert first half lengthwise , and then each half - to 8 parts.
Place the slices of cheese crust down on a large plate and place it in the freezer for 2 hours
2.Cut the peppers into cubes about 2 inches wide.
Cut the salmon fillet into cubes as well same size,
Put in a bowl, add the lemon juice , mustard, olive oil and anise .
Season with salt and pepper to taste.
Mix everything and refrigerate for 1-2 hours
3 . Fold the slices of prosciutto ham and slice along strips, similar to the width of the slices of camembert . Remove the cheese from the freezer , wrap each piece in a strip of prosciutto skewer it mixed with diced salmon and slices of pepper on the pre-
soaked wooden skewers or thin metal skewers.
Then place the prepared
kebabs in the freezer for 10 min.
4. Take out your kebabs, lightly oil it and cook on a well-heated and
oiled grid over medium heat about 10-12 minutes until
your pieces turn pinkish gray.
5. Serve immediately on plates, sprinkle with chopped