Smoked Salmon with Yogurt-Dill Sauce

In the summer months I love to experiment with different fish recipes. Grilling, broiling, steaming and baking are all great preparations, but when the weather’s hot and humid, I especially love eating fish raw. One of my favorite ways to eat salmon is to slow smoke it, then slice it thin and serve cold. Add a creamy yogurt and dill sauce along side and you have a wonderful snack that’s refreshing and delectable. Enjoy this tasty recipe for smoked salmon that will please foodie friends and family alike!

Smoked Salmon with Yogurt-Dill Sauce
Yield: 8 Servings

For the Smoked Salmon:
1 package of store-bought smoked salmon (brand and smoke flavor of your choosing)

For the Yogurt-Dill Cucumber Sauce:
16 ounces plain yogurt
1 medium cucumber, peeled, seeded and finely chopped
4 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons white wine vinegar
2 tablespoons fresh dill, chopped
Kosher salt, to taste

Optional:
1 red onion, thinly sliced
1 lemon, cut into wedges
Pita chips/bread

Directions For the Yogurt-Dill Sauce:
1) Place the yogurt in some cheese cloth, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. (Removing some of the moisture from the yogurt will make the sauce extra creamy and less likely to separate).

2) Place the chopped cucumber in a cheese cloth and squeeze to remove the liquid; discard the liquid. In a medium-mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and dill. Store in the refrigerator in an airtight container for up to a week.

Directions For Plating:
1) On a large plate or board, arrange the thinly sliced salmon along one side and garnish with dill. In a serving bowl, place the yogurt-dill cucumber sauce, and arrange it beside the salmon. Have additional garnishes of lemon wedges, red onion slices, and pita chips/bread for individuals to enjoy.

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