Smoked salmon, greek yoghurt & capers

Smoked salmon, greek yoghurt & capers

By
From
Toast
Serves
6
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
handful chives
3 sprigs dill
150g greek yoghurt
1/2 lemon, juiced
salt
pepper
3 slices rye bread
150g smoked salmon
1 dozen caper berries

Method

  1. Snip the chives and dill, setting a few dill leaves aside for garnish. Mix with the Greek yoghurt, the lemon juice, a pinch of salt and some pepper. Spread the slices of bread with the mixture and top with the slices of smoked salmon. Add the caper berries and remaining dill. Season with salt and pepper to taste before serving.
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