HOW TO MAKE LEMON YOGURT RECIPES

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LEMON CURD RECIPES - BBC GOOD FOOD



Lemon curd recipes - BBC Good Food image

Whip up a pot of luscious lemon curd with our easy recipe, then make one of our favourite citrussy sweet treats. Try a fruity sponge, a rich fool or trifle.

Provided by Good Food team

Number Of Ingredients 1

SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE RECIPE | GI…



Salmon Cakes with Lemon-Caper Yogurt Sauce Recipe | Gi… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 to 8 salmon cakes

Number Of Ingredients 20

1 pound skinless salmon fillet (see Cook's Note)
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1 large egg, beaten
1/3 cup (1/2-ounce) chopped fresh chives
26 saltine crackers, crushed, divided
1/2 cup frozen corn, thawed
2 tablespoons Dijon mustard
3 tablespoons mayonnaise, plus more, as needed
1 tablespoon capers, rinsed and drained
1 tablespoon lemon juice
1 tablespoon lemon zest
3 tablespoons vegetable oil
3 tablespoons unsalted butter, at room temperature
1/2 cup full-fat plain Greek yogurt
1 1/2 tablespoons capers, rinsed, drained and chopped
1 tablespoon lemon juice 
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes. 
  • Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels. 
  • Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. 
  • Arrange the salmon cakes on a platter and serve alongside the sauce.

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