Moroccan Salmon Crudo with Yogurt
A fresh and elegant appetizer featuring thinly sliced raw salmon dressed with a Mediterranean-inspired cucumber vinaigrette, served over creamy yogurt and garnished with fresh herbs.
2 servings
10 min
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Ingredients
- •1 teaspoon finely chopped fresh dill
- •1 teaspoon finely chopped fresh mint
- •1 whole lemon
- •1 teaspoon ras el hanout spice blend
- •1 teaspoon extra-virgin olive oil
- •½ whole English cucumber
- •½ cup plain Greek yogurt
- •½ pound fresh sockeye salmon fillet
- •¼ teaspoon sea salt
Cooking Instructions
- 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.
5 min
- 2.
Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.
5 min
