1 quart full-fat pastured yogurt transformed into 1 pint ‘curds’
1 package Bristol Bay Applewood Smoked Salmon
1 large shallot, finely minced
a few sprigs of fresh dill, finely minced
the juice of a Meyer lemon
Celtic sea salt to taste
Using a medium sized bowl and fine mesh strainer, set strainer inside bowl and line with a cotton dish towel. Pour yogurt into towel and cover lightly. Allow to drain on the counter at room temperature overnight. In the morning remove ‘curds’ from towel, and pour remaining ‘whey’ from the bottom of the bowl into a jar.
The curds will keep refrigerated for one month, the whey for six. Use whey to inoculate fermented vegetables, add a sour taste to soups & stews, or simply enjoy as a probiotic drink.
Combine curds with flaked salmon, shallots, dill, lemon juice and salt, and spread thickly on homemade sourdough toast.