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

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, smoked salmon with ikura and yoghurt. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Smoked salmon with ikura and yoghurt is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Smoked salmon with ikura and yoghurt is something which I’ve loved my entire life. They are fine and they look wonderful.

Smoked salmon dip is perfect for brunch, holiday parties, weekend breakfast, or even breakfast during the workweek. It's usually made smoked salmon, cream cheese, mayonnaise, and seasoning ingredients. Instead of using sour cream for this recipe.

To begin with this recipe, we have to first prepare a few components. You can have smoked salmon with ikura and yoghurt using 8 ingredients and 10 steps. Here is how you can achieve 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. Get Proteïne
  5. Take 125 grams smoked salmon
  6. Make ready Herb oil
  7. Prepare 100 ml oil
  8. Take Leftover fresh herbs

Inspired by Peter Gilmore of Quay. Smoked Salmon and Yoghurt Bombs sound so intriguing don't they? As well as being intriguing they are a very handy make ahead dish for parties or dinners. If you LOVE smoked salmon, you gotta make this spread!

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

We love it over bagels in the morning or as a spread on sandwiches. It's made with cream cheese, greek yogurt, smoked salmon, cucumbers, green onions, and dill, with a squeeze of fresh lemon. Generously spread smashed avocado on toasted sourdough, then spoon over the yoghurt mixture and top with the salmon. Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt.

So that’s going to wrap it up with this special food smoked salmon with ikura and yoghurt recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!