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Mini smoked salmon vol-au-vent and dill yogurt sauce
Simple and yet, so delicious!
- ¾ cup of Olympic Organic Plain yogurt
- 3 tablespoon of fresh dill
- Sea salt and fresh ground pepper
- 1 tablespoon of olive oil
- 75g of smoked salmon
- Squeeze of lemon
- ¼ cup of capers
- 12 mini vol-au-vent
- Mix Olympic organic plain yogurt with dill, half of the capers chopped and olive oil. Season to taste with salt and pepper.
- Cut the smoked salmon into thin strips and sprinkle with the lemon juice.
- Put one strip at the bottom of each vol-au-vent, add one spoon of yogurt, add few capers and fresh dill. Keep cool.