YOGHURT SAUCE AND SALMON CANAPES
For the yoghurt sauce:
150 g of Dacos White Yoghurt
Finely grated zest of 1 small lemon
2 tablespoons of lemon juice
1 tablespoon of chopped fresh dill
150 g of thinly sliced smoked salmon
40 g of red onion, thinly sliced
½ cucumber without seeds, thinly sliced lengthwise with a potato peeler
2 tablespoons of small capers
Sprigs of dil
1. In a bowl, mix the Dacos yoghurt with the lemon zest, the sprigs of dill and the capers. Add some salt and pepper.
2. To serve: Spread the yoghurt and dill sauce on the croutons. Garnish with the diced smoked salmon, onion and cucumber.
3. Serve immediately.