New Zealand King Salmon lemon dill yoghurt popsicles

New Zealand King Salmon lemon dill yoghurt popsicles

Makes approx 10 popsicles

Ingredients

10 New Zealand King Salmon - cold smoked slices
100mls Thick Greek Yoghurt
50mls Crème Fraiche
1 teaspoon Honey
1 Lemon - fine zest only
1 teaspoon Fresh Cut Dill tips
15 Medium Kebab Skewers
Seasoning Flaky Sea Salt - season to taste

Method

Chef's Note:
The popsicles require a lot of care and attention just prior to service, they need to be served slightly defrosted however if they are let to go too soft they will quickly fall apart.

These canapés are a bit of fun and will go well at a cocktail party, possibly with vodka-based mixes.
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