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Follow the ingredients’ order :
Peel and cut rutabaga to create 2 cm × 2 cm cubes. Cook them in salted water over medium heat until softened (about 1 hour).
In the meantime, cut salmon in cubes of roughly the same size (2 cm × 2 cm). Refrigerate cubed salmon until use.
Once cubed rutabaga is thoroughly softened, remove from water and cool completely on a baking dish in the refrigerator.
In a small saucepan, reduce maple syrup by half, thin with soy sauce and let cool.
Assemble the skewers by alternating salmon and rutabaga on bamboo sticks in the order of your choice. Place mini skewers on a parchment-lined baking sheet so they do not touch each other.
Pour maple-soy sauce equally onto brochettes. Roll brochettes in the sauce in order to coat them completely. Bake at 175 °C (350 °F) for about 5 minutes. Roll brochettes in the sauce halfway through and at the end of baking time.
Serve brochettes on a spoonful of Greek yogurt. Top with a few finely chopped leaves of fresh dill, and finish with a turn of the pepper mill.
Source : Martin Juneau
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