Ingredients

  • for 16 to 20 lollipops
  • 2 large chunky salmon fillets (skinned)
  • 3 tblsp mild curry powder
  • 3 tblsp runny honey
  • 1 tblsp virgin olive oil
  • 16 to 20 cocktail sticks
  • for the cous cous stars:
  • 0.5 yellow pepper (chopped)
  • spring onion (chopped)
  • 1 1/2 cup water
  • 1/3 cup raisins
  • 1 tsp salt
  • 1 cup couscous
  • 1 tblsp butter

Method

  • Cut salmon into 8 to ten pieces.
  • In a bowl, mix curry powder and honey into a paste.
  • Add in virgin oil.
  • Roll salmon pioces in paste.
  • Place onto cocktail sticks.
  • For the Cous Cous stars:
  • Put on an oiled baking tray and grill for 10 minutes, turning half way through.
  • Measure water, raisins and chopped veg and salt into saucepan; bring to boil.
  • Stir in couscous and butter; cover and remove from heat.
  • Let stand for 5 minutes; fluff with fork and place on plate.
  • Make a shape with a star cut out and present with salmon lollipops.