Salmon Cured with Dill and Yoghurt

Name: Salmon Cured with Dill and Yoghurt
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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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.

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Ingredients

4 portions

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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.