5 minutes | Serves 4-6 as an appetizer
We ate a sashimi version of this dish seaside in Barcelona. It’s a really fresh and flavorful dish that works as an appetizer, over some toasted rye bread, or as a light second coarse.
1 package of smoked salmon
1/2 cup of bean sprouts
1 tablespoon of whole milk yogurt
1/2 of a lemon, juiced
2 tablespoons olive oil
Prepare dressing by adding yogurt, lemon juice, olive oil, and salt and pepper to a small mixing bowl and whisking together. Separate salmon and lay out on a plater. Drizzle some of the vinaigrette directly on the salmon, reserving about half. Add sprouts to mixing bowl with remaining vinaigrette and incorporate. Top salmon with dressed sprouts and serve.