This dish is a perfect after-work snack or party appetizer that combines veggies and protein.
1 large English cucumber
3-4 oz. wild Alaskan smoked Sockeye salmon
¼ cup cool Buttermilk-Ranch sauce (recipe follows)
--- fresh dill
--- Kosterina extra virgin olive oil
Cool Buttermilk-Ranch Sauce
¼ cup buttermilk
¼ cup sour cream
¼ cup light mayo
½ tsp. fresh lemon juice
½ tsp. Dijon mustard
1 TBSP. fresh dill
½ tsp. fresh chives
¼ tsp. salt
pinch of freshly ground pepper
Whisk together the buttermilk, sour cream, and mayo in a small bowl. Add the lemon juice, mustard, fresh dill and chives, salt, and pepper. Place in an airtight container and refrigerate. It tastes better after an hour in the refrigerator.
Note: you can store the sauce in the refrigerator for up to a week.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.
Pre-Orders cannot be combined with regular orders