Smoked salmon with ikura and yoghurt. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!  smoked-salmon-and-yogurt. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout. Divide seasoned yogurt among plates and use a spoon to spread it out.

Salmon caviar, also known as ikura, is a very nutrient-dense food, made from wild salmon eggs. It's easy to buy salmon caviar online, shipped frozen straight to. Smoked salmon dip is perfect for brunch, holiday parties, weekend breakfast, or even breakfast during the workweek. 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

You need 100 grams of yoghurt.
It's 15 grams of za'atar.
It's 10 grams of olive oil.
You need of Proteïne.
Prepare 125 grams of smoked salmon.
Prepare of Herb oil.
Prepare 100 ml of oil.
You need of Leftover fresh herbs.

It's usually made smoked salmon, cream cheese, mayonnaise, and seasoning ingredients. Instead of using sour cream for this recipe. Learn how to make a tea-smoked salmon recipe served with a seaweed yogurt sauce. Smoke your salmon without a smoker.

Smoked salmon with ikura and yoghurt instructions

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.
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.
Put the mixture in a pan on low heat for 5 minutes.
Immediately sieve the oil and put it in the fridge to remain a nice green colour.
Now slice the salmon, start with deskinning the filet afterwards you can cut of the belly (reserve for tartare).
Now that you have a clean salmon filet you can cut thin slices approx. 70 mm thick or a combined weight of 125 grams.
Return to the yoghurt en look if it has stiffened up if so you can continue otherwise you need to wait a short while.
Start by whisking the za'atar and the olive oil through the yoghurt.
Finish with salt and lime zeste to taste.
When Al is done you can start plating up.

Rich, creamy smoked salmon spread is an easy — but very sophisticated spread, appetizer or dip. It's made with cream cheese, greek yogurt, smoked salmon, cucumbers, green onions, and dill, with a squeeze of fresh lemon. View top rated Baked salmon and yogurt recipes with ratings and reviews. Discover fresh new recipes and techniques for cooking salmon including grilled, baked, and smoked salmon recipes from FoodNetwork.com. Add the yogurt, and mix together until.