Fresh and spring-like, this light salmon and cucumber appetizer is mixed with a feta Greek yogurt dip. Serve over lettuce leaves and garnish with radishes and cherry tomatoes.
Salmon Dill Appetizer
175 ml (3/4 cup) feta Greek yogurt veggie dip
250 g (8 oz) cooked salmon, skin removed and flaked
125 ml (1/2 cup) chopped large portobello mushrooms, gills removed
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125 ml (1/2 cup) chopped fennel
2 chopped scallions
15 ml (1 tbsp) chopped fresh mint
15 ml (1 tbsp) capers (optional)
Salt and pepper, to taste
Lettuce leaves
Radishes, sliced thin or julienned (optional)
Toasted pita chips, crackers or thick slices of cucumber
In a mixing bowl, combine veggie dip with remaining ingredients and gently fold together.
To serve as an appetizer, arrange a few lettuce leaves on a plate and place mixture in centre. Garnish with radishes, if desired. For a first course, arrange salad greens on 2 plates and divide salmon mixture between them.
Serve with pita chips, crackers or cucumbers.
Makes 2 servings as a first course or lunch or 12 as an appetizer.
Source: Marzetti Otria Veggie Dip.
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