An exquisite dinner for any occasion, it is not only nutritious but also delicious. Try this recipe for dill-cured salmon with yoghurt, a perfect combination.
Cut the fresh salmon and mix with the lemon zest and juice.
Let marinate for 12 hours in the fridge.
Slice the cucumber into thin strips and place in a bowl.
Put the vinegar and sugar in a saucepan and bring to a boil. Pour over the cucumber while still hot and let cool. After 12 hours, drain the salmon but reserve the lemon juice.
Cut the smoked salmon and add it to the other salmon with some chopped dill. Season the mixture.
Mix with 50% of the FAGE® Total 0% Greek Yogurt and chill.
Mix the lemon juice and olive oil to make the dressing.
For each serving, place a 3-inch round cutter on a plate and press 25% of the salmon mixture into it.
Top with a bit more FAGE® Total 0% Greek Yogurt, decorate with cucumber around the plate, drizzle with the dressing, and garnish with dill.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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