Peel and cut the potatoes

Trim and slice the spring onion.

Destem the herbs.

Peel the garlic.

Cut the salmon into 3 cm cubes.

Pre heat the oven to 250ºC.

Add Ingredients 1 (sweetcorn) to the baking tray.

Roast for 10 minutes or until the colour intensifies.

Set aisde.

Add Ingredients 2 (potatoes, water) into the saucepan.

Boil until soft.

Drain and return to the pan.

Add Ingredients 3 (sour cream, paprika, seasoning) into the saucepan.

Add the sweetcorn to the pan.

Mash to your desired consistency.

Add Ingredients 4 (onion, coriander, parsley, chilli flakes, garlic, lime juice, oil, salt) into the mini chopper.

Pulse until all the ingredients are combined.

Thread Ingredients 5 (salmon) onto the skewers.

Brush the skewers with a little of the herb mixture.

Grill the skewers.

Serve.

Serve the skewers with the sweetcorn mash and pebre.