Salmon Yoghurt Dip with Crudites
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Salmon Yoghurt Dip with Crudites
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Ingredients
1 cup Jalna Lactose Free Natural Yoghurt
1 cooked salmon fillet, skin removed and flaked
1 shallot, finely sliced
2 tbs pickles, finely chopped
1 tbs capers, drained
1 tbs fresh dill, chopped
1 tsp hot sauce (adjust to taste)
½ tsp smoked paprika
Coles salt and pepper to taste
1 lemon, halved
Fresh crudités (e.g., carrots, celery, cucumber) for serving
Method
Start by peeling off the skin from the cooked salmon and flaking it into pieces. Add the flaked salmon into a clean bowl. Toss in the shallot, pickles, and capers, giving the mixture a gentle stir. Pause for a moment, then add a generous dollop of Jalna Lactose Free Natural Yoghurt.
Chop the fresh dill and stir it into the mixture. Jalna yoghurt is incredibly versatile, making it the perfect base for this dish. Add a splash of hot sauce for a spicy kick, then season with salt, pepper, and a sprinkle of smoked paprika.
Cut a lemon and squeeze a little juice over the mixture. Stir everything together thoroughly, holding up the dip to check its creamy consistency.
Serve the dip on a plate alongside fresh crudités and enjoy!
