Moroccan Salmon Crudo With Yogurt
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsp
Extra-Virgin Olive Oil1
Sea SaltDirections:
1
Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette
2
Smear a thin layer of yogurt down the center of a large plate
3
Layer the salmon thinly on top of the yogurt
4
Sprinkle the salmon with the remaining lemon juice and a pinch of salt
5
Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint
6
Serve immediately
7
Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette
8
Smear a thin layer of yogurt down the center of a large plate
9
Layer the salmon thinly on top of the yogurt
10
Sprinkle the salmon with the remaining lemon juice and a pinch of salt
11
Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint
12
Serve immediately