Cured Salmon with Dill and Yoghurt
recipe
Cured Salmon with Dill and Yoghurt
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The presentation of this dish makes a perfect starter for a dinner party or a meal at home. It's also great as a salad on its own.
** Win a 'real' Greek experience by entering the Total Greek Yoghurt competition for a London holiday with a meal at The Real Greek restaurant.**
Ingredients
- *NOTE: Preparation time also includes 12 hours for marinading
- 250g fresh organic Scottish salmon
- 250g smoked salmon
- 1 lemon, zested and juiced
- 250g Total 0% Greek Yoghurt
- 1 bunch of dill
- 1 cucumber
- 100ml white wine vinegar
- 25g castor sugar
- Sea salt
- Pepper
Preparation:
30
Cook Time:
30
Total Time:
60min
Directions
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- Dice the fresh salmon and mix with the lemon zest and juice. Marinate for hours in the fridge
- Cut the cucumber into fine strips and put in a bowl
- Put the vinegar and sugar into a pan and bring to the boil. Pour over the cucumber whilst still hot and allow to cool
- After hours drain the salmon but retain the lemon juice
Source: Total Greek Yoghurt
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