John Myers
Ingredients for 2 servings:
- 150 g salmon, gravlax, sliced
- 1 small onion(s)
- 200 g yogurt, set sheep’s milk
- some cream or sour cream (approx. 100 g)
- some lemon peel
- some herbal salt
- Pepper, white
- Herbs, fresh or dried such as dill
Instructions
Working time approx. 15 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 15 minutes
with boiled potatoes, as a spread, prepare the day before
Cut the salmon into small, thin strips, for example. Chop the onion and the fresh herbs. Place the ingredients in a bowl and mix. Leave the spread in the fridge overnight to allow the flavor to develop. Season to taste. Without cream or sour cream, some water may settle in this light yogurt version. Stir again before serving. The spread can also be made with cream cheese or quark; it will then be a little firmer. The proportions of the dairy products are very variable. With a green salad and boiled potatoes, it makes a light dinner for 2 people or a sandwich topping for 4 portions.
Facebook Comments