Probably not the first time I’ve mentioned this easy salmon starter but did it again last week. Just skin, deseed and chop 2 or 3 tomatoes, season, add a teaspoon of olive oil and set to one side. Empty whole milk yoghurts from their glass pots, rinse and keep the pots. Season the yoghurt with salt, pepper and some shredded basil. Chop some smoked salmon into bite size pieces and start laying. First a layer of tomatoes, then yoghurt and then salmon. Repeat, finishing with the salmon. Dress with a basil leaf. So easy, light and a refreshing way to start a meal – great served with a Sancerre.
