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We hope you got insight from reading it, now let's go back to smoked salmon with ikura and yoghurt recipe. You can have smoked salmon with ikura and yoghurt using 8 ingredients and 10 steps. Here is how you do that.

The ingredients needed to cook Smoked salmon with ikura and yoghurt:

1. Prepare 100 grams of yoghurt.
2. Use 15 grams of za'atar.
3. Prepare 10 grams of olive oil.
4. Provide of Proteïne.
5. Use 125 grams of smoked salmon.
6. Prepare of Herb oil.
7. You need 100 ml of oil.
8. Take of Leftover fresh herbs.

Instructions to make Smoked salmon with ikura and yoghurt:

1. Start by hanging the yoghurt in a towel above a bowl so some of the moisture can come out this will firm the yoghurt up approx. 2 hours when weighted down.
2. Now start on the herb oil, begin with placing your left over herbs in a blender approx. 60 grams of herbs. Pulse this mixture together with oil it does not have to be smooth.
3. Put the mixture in a pan on low heat for 5 minutes.
4. Immediately sieve the oil and put it in the fridge to remain a nice green colour.
5. Now slice the salmon, start with deskinning the filet afterwards you can cut of the belly (reserve for tartare).
6. Now that you have a clean salmon filet you can cut thin slices approx. 70 mm thick or a combined weight of 125 grams.
7. Return to the yoghurt en look if it has stiffened up if so you can continue otherwise you need to wait a short while.
8. Start by whisking the za'atar and the olive oil through the yoghurt.
9. Finish with salt and lime zeste to taste.
10. When Al is done you can start plating up.

The spiced yogurt marinade keeps the salmon moist in the oven and gives a lovely flavour- without much work. Mix the yogurt and spices together. Place the fish in an oven proof. In a medium bowl with an electric mixer, beat cream cheese with smoked salmon until salmon is mixed in with the cream cheese. With a spoon, stir in the remaining ingredients.

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