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Recipe of Salmon Cured with Dill and Yoghurt
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Recipe of Salmon Cured with Dill and Yoghurt
Recipe

Salmon Cured with Dill and Yoghurt

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An exquisite dinner for any occasion besides being nutritious has a delicious taste. Try this recipe of salmon cured with dill and yoghurt a perfect combination.
Learn more about FAGE

Ingredients

4 portions
  • 8.8 ounces Salmon
  • 8.8 ounces smoked salmon
  • 1 lemon, (juice and grated)
  • 8.8 ounces Yoghurt Greek Style FAGE® Total 0%
  • 1 bunch dill
  • 1 cucumber
  • 3.4 liquid ounces White wine vinegar
  • 1 ounce granulated sugar
  • sea ​​salt
  • black pepper
  • olive oils

Preparation

Cut the fresh salmon and mix with the lemon zest and the juice.
Leave to marinate for 12 hours in the refrigerator.
Cut the cucumber into thin strips and put in a bowl.
Put the vinegar and sugar in a saucepan and bring to a boil. pour over the cucumber while it is still hot and let cool. After 12 hours, drain the salmon, but reserve the lemon juice.
Cut the smoked salmon and add the other salmon with a little chopped dill. Season the mixture.
Mix with 50% of the Greek Style Yoghurt FAGE® Total 0% and cool.
Mix the lemon juice and the olive oil to make the dressing.
For each serving put a 3 inch slicer on a plate and press 25% of the salmon mixture on it.
Cover with a little more Yogurt Greek Style FAGE® Total 0%, decorate with the cucumber around the dish, sprinkle with the dressing and decorate with dill.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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