Smoked Potatoes and Skewers
recipe

A delicious dish featuring marinated pork skewers and smoked early potatoes, perfect for a summer barbecue.
Preparation Time: 4-6 hours (including marinating time)
Serving Size: 4

Ingredients:

- Pork collar meat
- 2-3 onions
- 4 garlic cloves
- 2 tablespoons oil
- 4 tablespoons apple cider vinegar
- Salt
- Pepper
- 500 g early potatoes
- 1 cup sour cream
- Rainbow trout roe
- Dill
- Butter

Instructions:

1. Cut the pork collar into 3-5 cm chunks.
2. Chop the garlic and onions into small pieces.
3. In a bowl, mix oil and apple cider vinegar. Add salt and pepper.
4. Add the pork pieces to the bowl and mix well. Cover with cling film and refrigerate for at least 3-5 hours, preferably overnight.
5. Thread the marinated meat onto skewers tightly. Season the skewers with salt and pepper.
6. Grill the skewers at 200°C with the lid closed for about 5 minutes, then turn and repeat until the meat has a nice color.
7. Wrap the skewers in foil and smoke them alongside the potatoes for about 5 minutes.
8. Boil the early potatoes in salted water until almost tender. Drain and cut a small piece off both ends, then slice them in half lengthwise.
9. Place the potatoes on top of the foil next to the skewers and smoke them with alder wood for about 5 minutes.
10. Add a small amount of butter, a dollop of sour cream, and sprinkle the rainbow trout roe on the hot potatoes.
11. Garnish with dill and serve with the skewers. Enjoy!
Nutritional Information (per serving):
Calories: 550
Protein: 30g
Carbohydrates: 45g
Fat: 25g
Fiber: 4g

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