Recipe: Perfect Smoked salmon with ikura and yoghurt

Smoked salmon with ikura and yoghurt. Try the taste of the wild. You can't go wrong with wild caught salmon and seafood. Check Out Ikura Salmon Roe On eBay.

Heat a large cast iron pan over a medium heat. Fry pitas on both sides until warmed through but still soft. Assembled with fresh smoked salmon, a homemade dill and yoghurt dressing, tomatoes and lettuce, this is surely one delightfully palatable sandwich. You can have Smoked salmon with ikura and yoghurt using 8 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Smoked salmon with ikura and yoghurt

1. It's 100 grams of yoghurt.
2. It's 15 grams of za'atar.
3. It's 10 grams of olive oil.
4. You need of Proteïne.
5. Prepare 125 grams of smoked salmon.
6. You need of Herb oil.
7. It's 100 ml of oil.
8. It's of Leftover fresh herbs.

At the heart of Cedele, we strive to uphold the ethos "Eat Well, Be Well". We believe that besides physical nourishment, the food you eat also affects your whole well-being. If you LOVE smoked salmon, you gotta make this spread! We love it over bagels in the morning or as a spread on sandwiches.

Smoked salmon with ikura and yoghurt instructions

1. Start by hanging the yoghurt in a towel above a bowl so some of the moisture can come out this will firm the yoghurt up approx. 2 hours when weighted down.
2. Now start on the herb oil, begin with placing your left over herbs in a blender approx. 60 grams of herbs. Pulse this mixture together with oil it does not have to be smooth.
3. Put the mixture in a pan on low heat for 5 minutes.
4. Immediately sieve the oil and put it in the fridge to remain a nice green colour.
5. Now slice the salmon, start with deskinning the filet afterwards you can cut of the belly (reserve for tartare).
6. Now that you have a clean salmon filet you can cut thin slices approx. 70 mm thick or a combined weight of 125 grams.
7. Return to the yoghurt en look if it has stiffened up if so you can continue otherwise you need to wait a short while.
8. Start by whisking the za'atar and the olive oil through the yoghurt.
9. Finish with salt and lime zeste to taste.
10. When Al is done you can start plating up.

It's made with cream cheese, greek yogurt, smoked salmon, cucumbers, green onions, and dill, with a squeeze of fresh lemon. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Greek yogurt mixture in the center of the smoked salmon slice. Pasta In The Oven Unilever UK. ham, yoghurt, water, cheese, pasta, Hellmann's Real Mayonnaise. While the salmon is baking, in a pot, melt the butter.