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15 pieces Crocchette Patasnella 450g fresh salmon in thick slices 4-5 stems of chives 200g courgettes extra virgin olive oil salt, pepper, lemon juice
Recipe by
Preparation
Take the bag of Crocchette Patasnella out of the freezer and leave them at room temperature for 5 minutes.
Meanwhile, remove the skin from the salmon and dice the flesh. Place this in a bowl and season with pepper, lemon juice, and chopped chives.
Wash the courgettes and slice them into rounds, then dress with oil and salt.
Thread a croquette, a courgette slice and a salmon cube onto a wooden skewer, then alternate the ingredients until the brochette is complete.
Thread all the ingredients onto other skewers in the same way. Transfer the brochettes to a baking tray and bake at 220°C for 15 minutes. Remove from the oven, sprinkle with a pinch of salt, and serve.
