This is a take of the Greek street food souvlaki quality ingredients and zingy flavours, and a
great healthy meal idea for hungry lunchtimes or family dinners.
- 2 packets of RR. Spink & Sons Kiln Roast Salmon (2 x 120g)
- 100g cherry tomatoes, halved
- Pitta bread/flat bread
- 1 large courgette
- 2g of Coriander seeds
- 50g of granulated sugar
- 50 ml of cider vinegar
- 25ml of water
- 1 Bay leaf
- ¼ Cucumber deseeded and cut into strips
- 4tbsp Greek yogurt
- 1 tbsp chopped mint
“This is one of my go-to smoked salmon recipes for summertime barbecues with family or friends!” – Scott Fraser, RR Spink & Sons Chef
For the pickled courgettes: add the onion, cider vinegar, granulated sugar, water, bay leaf and coriander seeds to a small pot; bring it to the boil reduce the liquid to a syrup remove from the heat and cool.
Using the largest size, grate the courgette and mix with ½ a tsp of salt. Place into a colander and leave to drain for 20 minutes. After 20 minutes, squeeze out the excess water and place these into the sugar and vinegar syrup and keep reserve for serving.
Arrange on warm pita bread with chopped cherry tomatoes, chopped mint and pickled courgettes. Top with Greek yogurt.