Ingredients
- 180 g cucumber
- salt
- 120 g piece of salmon
- 1 tablespoon of dill
- 150 g Greek yoghurt cream
- 1 teaspoon of lemon juice
- 1 teaspoon of olive oil
- 0,5 teaspoon of horseradish cream
- pepper
- dill for decoration
Preparation
Peel the cucumber, cut it lengthwise, remove the kernels with a spoon and cut the cucumber into cubes. Put it into a bowl, dredge it with salt and let it marinade for 30 minutes. After that put it on a kitchen paper and pat it dry.
Cut the salmon into cubes, too. Arrange half of the salmon in the jars, put half of the cucumber on top of it and pile the rest of both ingredients on top of each other. Sprinkle it with dill.
Add yoghurt, lemon juice, olive oil, horseradish cream and dill, mix it in a bowl and stir it until smooth. Taste it with salt and pepper. Arrange the yoghurt on top of the 4 jars. Put it into the fridge before serving. Decorate it with dill.