Zucchini and Salmon Carpaccio, Yogurt and Dill Sauce

Ingredients:

• 1 large zucchini, very thinly sliced
• 1/2 lb. fresh salmon, very thinly sliced
• 1/3 cup plain yogurt
• 2 tbsp. fresh dill, chopped
• 2 tbsp. lemon juice
• Salt and pepper, to taste

Directions:

1. Arrange the slices of zucchini and salmon on a serving plate, alternating between the two.
2. In a small bowl, whisk together the yogurt, dill, lemon juice, salt, and pepper until well combined.
3. Drizzle the yogurt mixture over the zucchini and salmon, and serve immediately.

Verdict:

This zucchini and salmon carpaccio is a refreshing and light appetizer that’s perfect for any occasion. The combination of the delicate zucchini with the rich salmon is perfectly balanced by the tangy yogurt and fresh dill sauce. It’s a quick and easy recipe that’s sure to impress your guests!

Serving Suggestions:

This dish is best served chilled, so be sure to pop it in the refrigerator for at least 30 minutes before serving. You could also garnish it with some extra lemon wedges, dill sprigs, or a sprinkle of black sesame seeds for some extra texture and flavor. Pair it with a crisp, white wine or some sparkling water for a light and refreshing meal.