Ingredients:
1 or 2 blocks of salmon ( cut into strips and seasoned with pinch of salt )
100 gm thin bacon strips
1 piece of cucumber ( cut into strips)
2 Russet potatoes ( cleaned and cut into long sticks or wedges)
300gm pumpkin (De skinned and cut into big cubes to be steamed till soft)
3 or 4 tbsp of fienely chopped almond
salt to taste
Wrap the seasoned salmon strips with bacon, pan fry in a non stick pan . Dish out and grill in oven till brown and crispy.
Deep fry the potato wedges till brown. Spribkle with salt.
Blend steamed pumpkin to a paste add ground almond and pinch of salt . The pumpkin dip is ready.
Assemble the fish, wedges and cucumber on a plate. Serve with the pumpkin dip
