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- Ingredients
- Recipe
- Fresh Salmon400 g
- Butter at room temperature50 g
- Natural yogurt (unsweetened)200 g
- Sicilian lemon juice1 unit(s)
- Sicilian lemon zest1 unit(s)
- Chopped Parsley1 tablespoon
- Cook the salmon for 5 minutes in boiling water. Remove from the water and with tweezers, remove the skin and the gray part.
- Blend all the ingredients in a food processor, except for the parsley and the lemon wedges. Place in a bowl, and add the zest.
- Place in the fridge for at least 1 hour.
- Adjust the salt, add the parsley and serve with more lemon zest.
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