Scandi Smoked Salmon Ribbon Skewers

Pickled vegetables go so well with traditional oak smoked salmon - these skewers are crisp, tart and tangy, and wonderfully savoury - all in one festive bite!

Ingredients:
• 1/3 of a 400g pack Caught & Delivered Oat Smoked Salmon, defrosted
• 1 fennel bulb, thinly sliced
• 1 cucumber, thinly sliced
• 1 jar of caper berries, or small cornichon gherkins
• fresh dill and lemon slices to garnish
• pack of bamboo skewers

Pickling liquid:
• 300ml white wine vinegar
• 300ml water
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1/2 tsp black peppercorns

Method:
1. Start by making your pickling liquid. Put the white wine vinegar, water and spices in a small pan and bring to boil. Then carefully pour into a jar or bowl with the sliced fennel. Allow to cool before using to make the ribbon skewers.
2. Assemble the ribbons by layering a slice of fennel on top of a slice of cucumber and then a strip of smoked salmon. Gentle fold them into an ’S’ shape and push on to a skewer - secure them with a caper berry on the end.
3. Fill a board or platter with the ribbon skewers, sprinkle with fresh dill and a few slices of lemon.