Cooking with Yogurt by Olwen Woodier

Author:Olwen Woodier
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1981-03-25T16:00:00+00:00

Salads and Appetizers

Drained yogurt can be substituted in any of your favorite recipes that call for sour cream. Or try some of my favorite recipes for salads and appetizers.

SALMON SPREAD

3 ounces cream cheese

2 cups plain yogurt, drained 30 minutes to yield 1 cup

1 teaspoon cider vinegar

14 ounces salmon (or tuna)

4 scallions including the green part, sliced thinly

½ teaspoon ground black pepper

1 teaspoon dried dill, crumbled

2 cloves garlic, crushed

Place the cream cheese in a bowl and mash until soft. Add ¼ cup of the yogurt and the vinegar. Beat until the consistency is smooth. Stir in the rest of the yogurt.

Drain the salmon, turn into another bowl, and flake with a fork. Add the scallions, pepper, dill, and garlic, and mash together. Blend thoroughly into the yogurt mixture. Chill. Serve on toast, in scooped out tomatoes, or over lettuce.

YIELD: 4 SERVINGS

TIME: 45 MINUTES

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