400 g salmon/trout fillets

12 large prawns


skewer sticks

500 g soba (buckwheat) noodles

5 radishes

half a cucumber

1 bunch of spring onions

2 carrots

1 box of sugar peas

10 mint leaves

half a pot of coriander

2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp orange juice
1 tbsp black sesame seeds
1 lime (the juice and peel)
2 tsp chopped chilli
1 chopped clove of garlic
2 tsp dark sesame oil
0.5 dl mild vegetable oil or olive oil


Step 1

Boil the noodles until done and
rinse with cold water. 

Step 2

Strain and put in a bowl. Slice the radishes.

Peel the cucumber and remove the seeds.
Slice the cucumber.

Cut the sugar peas into pieces,
shred and add in the mint leaves and
the coriander.

Peel and cut the carrots.

Put the vegetables in a bowl with the noodles.

Step 3

Mix the sauce ingredients well together
and add in the mixture. Mix carefully
together and leave to rest for one hour.

Step 4

If necessary, remove the skin and bones
from the fish. Cut it into 3 x 3 cm pieces.
Slip the pieces of fish and the prawns on
the skewer sticks and brush lightly with oil.

Step 5

Set the smoking oven to level 3 and
place a handful of smoking chips
on the tray. When smoke starts to
properly form, place the skewers on
the rack and smoke for about 20 minutes.

Finally, season the skewers with salt.

Products used in the recipe