Summer Salmon Starter

This Summer Salmon Starter combines soft bread, delicate salmon, and a fresh yoghurt topping. Lemon and herbs lift the flavours and keep the dish light. It is quick to prepare and perfect for warm days or relaxed gatherings.

Prep Time 15

Total Time 15

Servings Portions

Ingredients

8 slices sourdough bread or soft white bread
200 g wild salmon cooked and flaked or smoked salmon
150 g natural yoghurt Greek yoghurt works well
1 medium lemon zest and juice
1/4 bunch fresh chives finely chopped
1/4 bunch fresh dill finely chopped (optional or use instead of chives)
salt to taste
black pepper to taste

Instructions

Prepare the bread first. Lay the slices flat and trim off the crusts if you prefer a softer finish. Then cut each slice into halves or quarters for smaller portions.
8 slices sourdough bread
Place the yoghurt into a small bowl. Add the lemon zest and a squeeze of lemon juice. Stir well until smooth. Season lightly with salt and black pepper.
150 g natural yoghurt, 1 medium lemon, salt, black pepper
Chop the chives and dill finely. Add most of the herbs to the yoghurt mixture and stir again. Keep a small amount aside for garnish.
1/4 bunch fresh chives, 1/4 bunch fresh dill
Arrange the bread pieces on a serving plate. Spoon a layer of the yoghurt mixture onto each piece. Spread it gently so it covers the surface.
Add the salmon on top. If you use wild salmon, flake it into bite-sized pieces. If you use smoked salmon, fold or roll it lightly for texture.
200 g wild salmon
Finish with a sprinkle of the remaining herbs. Add a final squeeze of lemon juice if you like extra brightness.
Serve immediately while fresh and chilled.

Equipment

Small Mixing Bowl
Zester or fine grater

Nutrition