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


  1. Mix Olympic organic plain yogurt with dill, half of the capers chopped and olive oil. Season to taste with salt and pepper.
  2. Cut the smoked salmon into thin strips and sprinkle with the lemon juice.
  3. Put one strip at the bottom of each vol-au-vent, add one spoon of yogurt, add few capers and fresh dill. Keep cool.