Salmon with a peppercorn marinade and caramelised lemon slices. You will need metal or pre-soaked wooden skewers.
Cut the salmon into 20 2.5cm (1”) cubes. Remove one end from a lemon and then slice 8 thin slices reserving the ends. Repeat this with the second lemon. (The saved ends will be squeezed for juice to be used in the potato salad). To make the marinade, combine the Black Pepper, Salt, Chives, olive oil, and white wine vinegar in a bowl. Place the diced salmon in the marinade, cover and leave for 15-20 minutes in the fridge.
To prepare the kebabs, carefully thread the salmon chunks onto the skewer, with a slice of lemon folded in-between each chunk. Place five pieces of salmon and four slices of lemon on each skewer. Repeat until you have made all four. Discard any leftover marinade.
Wash and place the new potatoes into a pan of water and bring to the boil. Simmer for 20 minutes or until tender, and then drain and reserve. Wash and chop the spring onions. To cook the kebabs, pre-heat the BBQ or grill. Place the kebabs on the rack in the grill pan or on the barbecue grill; grill for 5-6 minutes then turn once and cook for a further 5-6 minutes or until the salmon is cooked and opaque and flakes easily.
To make the potato dressing, mix the mayonnaise, crème fraiche, Chives, Salt, Black Pepper, and juice from the reserved lemon ends. Season to taste. Fold into the reserved warm potatoes and place on top of a bed of watercress.