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

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.

Smoked salmon with ikura and yoghurt is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Smoked salmon with ikura and yoghurt is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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. Make ready 100 grams yoghurt
2. Take 15 grams za'atar
3. Take 10 grams olive oil
4. Make ready Proteïne
5. Prepare 125 grams smoked salmon
6. Prepare Herb oil
7. Make ready 100 ml oil
8. Prepare Leftover fresh herbs

If you LOVE smoked salmon, you gotta make this spread! 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. A great starter or buffet dish that can be made ahead of time.

Steps 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

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. 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. Learn how to make a tea-smoked salmon recipe served with a seaweed yogurt sauce.

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