- 4 large seedless cucumbers (about 1 pound each)
- 1.4 litres / 1 1/2 quarts plain natural yogurt
- 1 cup fresh dill
- chopped 2 cloves garlic
- minced 2 tsp salt
- 1 tsp pepper
- 200g Burren Smoked Irish Organic Smoked
- Salmon, cut into short stripes
For garnish (optional):
- thin cucumber slices
- sliced rye bread
- fresh dill
Wash the cucumbers thoroughly. Peel 2 of them and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl. Add yogurt, dill, garlic, seasoning and smoked salmon; stir until blended. Chill until served.
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