Smoked salmon with ikura and yoghurt
Smoked salmon with ikura and yoghurt

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, smoked salmon with ikura and yoghurt. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Smoked salmon with ikura and yoghurt is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Smoked salmon with ikura and yoghurt is something which I have loved my entire life. They are nice and they look wonderful.

A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay. Smoked Salmon and Yoghurt Bombs sound so intriguing don't they?

To begin with this recipe, we have to prepare a few components. You can cook smoked salmon with ikura and yoghurt using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Smoked salmon with ikura and yoghurt:
  1. Prepare 100 grams yoghurt
  2. Take 15 grams za'atar
  3. Make ready 10 grams olive oil
  4. Make ready Proteïne
  5. Take 125 grams smoked salmon
  6. Prepare Herb oil
  7. Get 100 ml oil
  8. Get Leftover fresh herbs

Instead of using sour cream for this recipe. Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon. Top each with an equal amount of the smoked salmon. Sprinkle with red onions and capers; season with black pepper.

Instructions to make Smoked salmon with ikura and yoghurt:
  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

Smoked salmon, Greek yogurt and cream cheese PitasLittle Cooking Tips. smoked salmon, extra virgin olive oil, lemon juice Lemon Salmon with Greek Yogurt Dill Sauce for salmonRunning in a skirt. salt, garlic powder, greek yogurt, shallot, salmon, olive oil. If you LOVE smoked salmon, you gotta make this spread! We love it over bagels in the morning or as a spread on sandwiches. Learn how to make a tea-smoked salmon recipe served with a seaweed yogurt sauce. Smoke your salmon without a smoker.

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