This is a great spring recipe going into summer that is light and delicious. Another application with smoked salmon. I served this dish for a lunch coarse last week and Jp loved it. Pretty straight forward with the addition of green blueberry capers and plethora of nasturtiums we still have. Light and refreshing. I served it with a side of spiced lavash crackers. You can easily buy smoked salmon and alternate any other ingredients you don’t want to make or can’t find. Here is the recipe I hope you enjoy it!

1 lb Smoked salmon see recipe

Green blueberry capers

2 cups green blueberries

1 cup vinegar

1 cup water

2 scant tbsp of salt

Nasturtium yogurt

1 cup tomato water see here

2 cup yogurt

2 cups nasturtiums

Salt to taste

2 oz of sheeps cheese

3 tbsp of green garlic oil

Nasturtiums

lavash

2 1/2 cup flour

1 tsp of salt

1/2 tsp of sugar

2/3 cup water

1 egg

5 tbsp of butter or olive oil

1 tbsp of zaatar spice

1 tsp of dill

For the Nasturtium Sauce,

Take tomato water and nasturtiums and place in a vitamix. Puree until completely smooth and bright green. Then strain into a bowl. Using a whisk mix in the yogurt. Season with salt and set aside.

For the green blueberry capers,

In a sterilized large mason jar add green blueberries. Then in a pot add water, vinegar, and salt. Bring to a boil until the salt has dissolved and pour the hot liquid over the blueberries. Place on top of the pickle, a small piece of parchment paper cut out to fit the exact size of the mouth of the mason jar. That way it all stays submerged. Allow to sit for a few days until you are ready to use.

For the lavash,

In a bowl add the flour, salt, sugar, and spices. Mix well and then make a well in the middle of the flour. Pour all of the wet ingredient in the well and using a fork start to mix the dry with the wet ingredients until a dough forms. Once the dough forms. Allow it to rest for at least 30 minutes. Once the dough is rested I like to use a pasta machine to roll out the dough into thin long sheet of crackers. Preheat your oven to 350. Then place the lavash on sheet pans lined with parchment paper and bake your crackers for 10-12 minutes until golden brown. Take out and allow to cool completely. Set aside until your ready to serve.

To Finish,

Simply add a spoonful of the yogurt sauce down onto the plate. Then slice 4 slices per plate of smoked salmon. Add the blueberry capers, garlic oil, and a quenelle of the sheep milk cheese. Finish with nasturtium leaves, a side of lavash, serve and enjoy!

Smoked Salmon and Nasturtium .JPG

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