| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | North, Atlantic, Fisheries | 2 | servings | |
INGREDIENTS
| 8 | oz | Salmon |
| Two limes; juice of | ||
| 1 | bn | Watercress; chopped |
| 2 | tb | Thick natural yoghurt |
INSTRUCTIONS
Chop the salmon very finely; do not reduce it to a pulp, though. Drop it into a bowl and pour over the lime juice. Stir in the watercress with the yoghurt. It is important that the watercress, and the salmon, are very, very fresh. Serve in little mounds with a cucumber salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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