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Ingredients:
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125 ml
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1/2 cup
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Greek style 0% fat yogurt
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30 ml
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2 tbsp
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Fresh dill, chopped
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5 ml
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1 tsp
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Capers, chopped
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pinch
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salt (to taste)
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Preparation:
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Mix all the ingredients in a bowl and refrigerate for at least one hour to blend the flavours if possible.
Serves 4 as a garnish for the Jail Island Salmon.
Keep in the fridge for up to four days.
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Tip(s):
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