Hot-Smoked Salmon With Salted Yogurt And Fennel – a delicious recipe with milk, lemon juice, Kosher salt, whole grain mustard, capers, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
2
Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
3
Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
4
Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.
639
kcal
Calories
44
g
Fat
4
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 2 Tbsp. fresh lemon juice, divided, Kosher salt, 3 Tbsp. whole grain mustard, and more.
Yes, Hot-Smoked Salmon With Salted Yogurt And Fennel falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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