Beet and Preserved Lemon Yogurt with Smoked Fish - alive magazine

Name: Beet and Preserved Lemon Yogurt with Smoked Fish - alive magazine
Ingredients: 2 precooked beets, roughly chopped; 1 preserved lemon, seeded, flesh removed, and skin finely chopped, divided; 2 cups (500 mL) full-fat plain Greek yogurt; 2 tsp (10 mL) lemon juice, plus more to serve; 1 small bulb fennel, cored and shaved, fronds reserved for garnish; 3 deboned hot-smoked fish such as salmon, trout, or mackerel, flaked into large pieces; 1/4 cup (60 mL) roasted sunflower seeds; 1 Tbsp (15 mL) grainy mustard; 1 Tbsp (15 mL) extra-virgin olive oil

www.alive.com

Embrace Nordic cuisine’s healthy prepared and preserved food culture, and create a gourmet plate without turning on the stovetop. In this Scandinavian summer…

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Ingredients

2 precooked beets, roughly chopped
1 preserved lemon, seeded, flesh removed, and skin finely chopped, divided
2 cups (500 mL) full-fat plain Greek yogurt
2 tsp (10 mL) lemon juice, plus more to serve
1 small bulb fennel, cored and shaved, fronds reserved for garnish
3 deboned hot-smoked fish such as salmon, trout, or mackerel, flaked into large pieces
1/4 cup (60 mL) roasted sunflower seeds
1 Tbsp (15 mL) grainy mustard
1 Tbsp (15 mL) extra-virgin olive oil