Marinated Salmon Tarator with Sumac Yoghurt
This salmon makes the most delightful Easter showstopper; topped with a crust of sumac yoghurt, garden herbs, citrus, crunchy walnuts and lemon. The salmon arrives as a kit with simple cooking instructions. Just pop straight into the oven and serve with fresh yoghurt dressing, a squeeze of lime and your favourite Easter salad. The salmon is perfect served hot or cold. Any leftover can be tossed in a salad.
Ingredients
Lemon, Walnuts, Pomegranate, Salmon, Sumac and Tahini yoghurt (Yoghurt, Olive oil, Lemon juice, Confit garlic oil, Salt, Pepper, Sumac), Red onion, Lemon Dressing (Olive oil, Salfry oil, Lemon juice, Salt, Pepper), Mint, Parsley, Coriander, Red chilli, Sumac.
Preparation and storage notes
STORAGE: keep refrigerated COOKING INSTRUCTIONS:
