YOGHURT SAUCE AND SALMON CANAPES

INGREDIENTS

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

Salt

Pepper

 

To serve:

 

Bread Croutons

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

Black pepper

Sprigs of dil

PREPARATION

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.