Salmon skewers with potato dill salad

Name: salmon skewers with potato dill salad
Total time: 25 min
Yield: 4
Ingredients: 400 gram salmon fillet; 8 slice breakfast bacon; 450 gram minicrills; 2 tablespoon mayonnaise; 2 tablespoon sour cream; 1 tablespoon capers; 2 shallot; 1 bunch dill; 1 lemon; 0.5 tablespoon peanut oil

Ingredients

400 gram salmon fillet
8 slice breakfast bacon
450 gram minicrills
2 tablespoon mayonnaise
2 tablespoon sour cream

1 tablespoon capers
2 shallot
1 bunch dill
1 lemon
0.5 tablespoon peanut oil

Directions

Cut the salmon into 16 equal cubes and sprinkle with pepper.
Cut the slices of bacon in the length and wrap each piece of salmon with a strip of bacon. Thread the blocks on the skewers.
Cook the baby potatoes al dente, drain and let cool slightly.
Beat the mayonnaise together with the sour cream, capers, shallot and dill. Season with salt, pepper and a few drops of lemon juice.
Scoop this dressing with lukewarm potatoes.
Heat a grill pan and brush with oil.
Grill the skewers around and brown in about 8 minutes.
Serve with a lemon wedge and the potato salad.