Salmon Lemon Dill Smash Tub
Flaked canned salmon smashed with Greek yogurt, fresh dill, and capers served on wholemeal sourdough, a fridge-ready bright pescatarian protein snack you scoop and serve all week.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain and flake 240g canned salmon. Finely chop capers, dill, chives, red onion, and celery. Zest 0.5 lemon and juice it. Measure Greek yogurt, mayonnaise, horseradish, salt, and pepper.
Build
Whisk Greek yogurt, mayonnaise, lemon juice, lemon zest, horseradish, salt, and pepper in a small bowl at room temperature until smooth and creamy, about 1 to 2 minutes.
Build 2
Add flaked salmon, capers, dill, chives, red onion, and celery to the dressing. Smash together with a fork until evenly combined but still chunky, 2 to 3 minutes. Taste and adjust seasoning with lemon or horseradish as needed.
Finish
Transfer the salmon smash to an airtight container or glass tub. Refrigerate up to 3 days; flavour deepens after a few hours.
Plate
Toast 1 slice wholemeal sourdough (or warm 1 wrap) until lightly golden. Scoop roughly 130g salmon smash onto the bread. Serve with baby carrots, celery sticks, or sliced cucumber alongside for crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.