Category

Hot smoked salmon, beetroot, salad and yogurt dressing sliders

Yields4 Servings

 250 g Smoked salmon slices
 3 Fresh cooked beetroots
 1 tsp Minced garlic
 300 g Mixed leaves
 200 ml Greek yogurt
 ½ Lemon
 1 pinch Salt
 1 pinch Pepper
 1 Spanish onion

1

Thinly slice the fresh beetroot and Spanish onion into strips and add to the mixed leaves.

2

Mix greek yoghurt, minced garlic and fresh lemon in a small bowl and set aside.

3

In a hot pan add a dash of olive oil and add the sliced salmon.

4

Halve the buns and lightly toast. Top with the mixed leaves and beetroot mix. Take the warmed salmon and add to the sliders, drizzle the yoghurt dressing over the salmon. Top with the other side of the bun and serve immediately.

Ingredients

 250 g Smoked salmon slices
 3 Fresh cooked beetroots
 1 tsp Minced garlic
 300 g Mixed leaves
 200 ml Greek yogurt
 ½ Lemon
 1 pinch Salt
 1 pinch Pepper
 1 Spanish onion

Directions

1

Thinly slice the fresh beetroot and Spanish onion into strips and add to the mixed leaves.

2

Mix greek yoghurt, minced garlic and fresh lemon in a small bowl and set aside.

3

In a hot pan add a dash of olive oil and add the sliced salmon.

4

Halve the buns and lightly toast. Top with the mixed leaves and beetroot mix. Take the warmed salmon and add to the sliders, drizzle the yoghurt dressing over the salmon. Top with the other side of the bun and serve immediately.

Hot smoked salmon, beetroot, salad and yogurt dressing sliders

Last Reviewed: 28/10/2020