| 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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