An elegant appetizer or part of a brunch. I used homemade labneh, because it is a creamy cheese that is healthy (made from yogurt) and easy to make; just allow time for the yogurt to drain; dill is a must with salmon and pita chips can be toasted and require no special effort either.
Make the labneh the day before or even several days before; assembly of this dish takes less than 15 minutes.
To make labneh: Place a strainer over a bowl. Place a coffee filter or paper towel over the strainer. Dump all the yogurt on the strainer lined with the paper towel; let it drain for 24 hours, covered loosely with plastic or a towel in a cool place or fridge.
The next day, flip the ball of cheese onto a bowl and season to taste with salt.
INGREDIENTS: 4 servings
- 8 ounces of wild Alaskan or Norwegian smoked salmon, sliced thin.
- 1 pound of yogurt
- 2 tablespoon of chopped fresh dill (or more, to taste)
- 4 pitas, cut in triangles and toasted
- lemon quarters, to squeeze on salmon
- Using kitchen scissors, cut the pita bread in triangles. Toast for 15 minutes in a 325F oven until golden-brown. Cool
- Mix the dill with the labneh, adding a teaspoon of fresh lemon juice if necessary, salt to taste.
- Assemble the salmon into a rosette, one slice at a time, by coiling each slice and holding it vertically on the platter. Place the next slice next to it and repeat the operation until a rosette is formed;sprinkle with drops of lemon juice and dill.
- Spread the labneh on the pita triangles, leaving the corners bare. Serve on a large platter, as soon as possible.
NOTE: Labneh can be bought ready-made at any middle-eastern store.
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