Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
capitol caterers logo SMALL

Grilled Salmon and Tzatziki

INGREDIENTS:

1 piece salmon trout per person
Olive oil
Salt and pepper
1 cucumber
2 cloves garlic, finely crushed
1 bunch fresh dill
1 tub cream cheese

METHOD:

  1. Preheat the oven to 260°C.
  2. Pour some olive oil into an oven tray. Taking each piece of (fully defrosted) fish, dip the top side into the oil and then turn it over onto the pan.
  3. Sprinkle with salt and pepper.
  4. Bake the fish in the hot oven for 6 minutes – the inside of the fish should still be almost raw.
  5. To make the sauce, grate the cucumber, sprinkle with salt and allow to drain in a sieve for a few hours.
  6. Squeeze out any excess liquid.
  7. Chop the dill and add it to the cucumber with the garlic and mix in the cream cheese.
  8. Check the seasoning before adding more salt.
  9. To serve, place a generous amount of tzatziki in the middle of the plate and top with a piece of salmon and a sprig of dill.