Smoked Salmon Lox Recipe
Scallion labne, salted cucumbers caper-tomato vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Smoked Salmon Lox
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Smoked Salmon Lox
For the Scallion Labne
For the Salted Cucumbers
For the Caper-Tomato Vinaigrette
Method
Prepare the Scallion Labne
Strain the Yogurt
In a bowl, mix Greek yogurt with salt. Place a cheesecloth or a fine strainer over another bowl, pour the yogurt mixture into it, and let it drain in the refrigerator for at least 2 hours, preferably overnight.
Prepare the Salted Cucumbers
Prepare the Caper-Tomato Vinaigrette
Chop the Tomatoes
Halve the cherry tomatoes and place them in a mixing bowl.
Combine Ingredients
Add capers, olive oil, balsamic vinegar, salt, and black pepper to the tomatoes. Mix well to combine all ingredients.
Assemble the Dish
Layer the Ingredients
On a serving plate, spread a generous layer of scallion labne. Arrange smoked salmon slices on top.
Add Cucumbers and Vinaigrette
Top with salted cucumber slices and drizzle the caper-tomato vinaigrette over the entire dish.
Garnish and Serve
Finely chop the remaining scallion and sprinkle over the top for garnish. Serve immediately.