Athena Loizidou
May 15, 2020
Tasty and light appetizers are perfect for the warm summer days
Prep Time
10
mins
Cook Time
10
mins
Serves
4
Ingredients
- 100 gr. cooked salmon cut into small pieces
- 1 teaspoon of finely chopped onion
- 250 gr. Straggato Yoghurt 2% Low Fat Charalambides Christis
- 1 sachet of gelatin dissolved in 100 ml of hot water
- 15 gr. sugar
- 1/2 teaspoon of chilli powder
- 1 tablespoon of finely chopped dill
- Salt and pepper
Instructions
- Lay 4 baking trays with plenty of plastic wrap, with enough leftover on the sides.
- In a bowl, add the pieces of salmon, yoghurt, the dissolved gelatin, sugar, chilli, salt, pepper, and dill. Mix well until the ingredients have a uniform mixture.
- Transfer the mixture to the prepared trays and put them in the fridge for 4 hours to chill and thicken.
- Finally, turn it upside down on a plate or other serving dish, remove the plastic wrap and serve on bread.
