Smoked Salmon Yoghurt Bombs
User Reviews
5
-
Servings
4
-
Course
Main Course, Appetizer, Snacks
Smoked Salmon Yoghurt Bombs
Description
This recipe assembles smoked salmon slices wrapped with a herbaceous yogurt filling that includes capers and optionally wasabi for subtle heat. The mixture is shaped into small bundles or "bombs" using cling wrap, which firms them up in the refrigerator. Complementing the main component is a fresh salsa made of finely diced tomato, capers, lemon juice, olive oil, Spanish onion, and chopped parsley which adds freshness and acidity. Alongside are pickled cucumber ribbons that provide a sweet and tangy contrast through a simple vinegar-sugar wasabi brine and olive oil.
The salad and pickles balance the rich, silky texture of the smoked salmon and creamy yogurt centers. Preparation involves minimal cooking, mainly assembling and chilling, ideal for an appetizer or light course highlighting fresh flavors and smooth textures. The optional wasabi elements add a sharp undertone in both the yogurt mix and the cucumber pickles.
Ingredients
- 500 gm smoked salmon
- 250 gm yogurt plain, thick, Greek (1 cup
- 1/2 cup soft herbs chopped (parsley dill, mint, coriander, or chives)
- 1 Tablespoon capers washed chopped , I used salted
- 1/8 teaspoon wasabi paste opt
- 1/8 teaspoon black pepper fresh ground
Salsa
- 1 wole tomato chopped into tiny cubes without the seeds
- 1 Tablespoon capers washed salted, more if you like
- 60 ml lemon juice or white balsamic
- 60 ml olive oil
- 2 Tablespoons Spanish onion very finely chopped, (I wash a little hot water then drain to release the acid bite)
- 1/4 teaspoon salt
- 1 tablespoon parsley chopped
Pickled Cucumber
- 1/2 cup vinegar mild like rice wine or cider
- 200 gm sugar white granulated/ caster
- 1/8 teaspoon wasabi
- 1 whole Lebanese cucumber sliced into ribbons with a peeler or mandolin cutter
- 40 ml olive oil Extra for serving
Instructions
- Finely chop the mixed herbs ( chives are great in here) and mix with the Greek Yoghurt, seasoning and wasabi if using. Chill
- Lay out two slices of smoked salmon or trout on a square of cling wrap, approximately 20cm x 20 cm, (8 inx 8in) .Overlap the slices after cutting off the brown membrane running at the top of each slice.
- Put a tablespoon of the yoghurt onto each 2 slice package and pull up the plastic bringing all of the sides together. Secure with the top of the cling wrap by twisting to seal together in a round bomb shape. As you finish each one pop it in the fridge to cool and set.
- Put the chopped tomato and it's juice into a bowl and add the rinsed chopped capers. The rinsed Spanish onion ( the onion should not be overpowering, use chives if you like), then the parsley lemon juice and olive oil. Mix well and taste for seasoning. Stand.
- Put the sugar and vinegar into a saucepan and simmer till the sugar is dissolved. Add the small amount of wasabi and stand till cooled. The wasabi adds a lovely flavour and is not hot and spicy. Pour this mixture over the cucumber ribbons and refridgerate for up to around 3 hours. You can make the syrup ahead and add the cucumbers a little bit before you need them. They go very transparent and soft after this time. They are still lovely but they don't have the same crunch.
- Unwrap and serve the Salmon bombs with the salsa and pickled cucmbers and a little extra olive oil
User Reviews
Overall Rating
5
You'll Also Love
