Tandoori Salmon Bites with Cucumber Yoghurt

Tandoori Salmon Bites with Cucumber Yoghurt

Bring tandoori salmon bites with cucumber yoghurt to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Wheat Beer when the food is ready.

Ingredients

Serves 4

• 500 g skinless salmon, cut into 3 cm cubes

• 200 g Greek yoghurt

• 1 tbsp tandoori spice mix

• 1 lemon

• 1/2 cucumber

• 10 g mint, chopped

• 1 tbsp oil

Instructions

1. Coat salmon with 100 g yoghurt, spice mix and 1 tbsp lemon juice. Refrigerate for 20 minutes.

2. Heat oven to 220°C, 200°C fan. Grate cucumber, squeeze dry and mix with remaining yoghurt and mint.

3. Oil a tray, space salmon pieces apart and roast for 10–12 minutes until cooked and flaking, with centres reaching 63°C.

4. Serve hot with cucumber yoghurt and lemon wedges. Keep yoghurt chilled until serving.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Wheat Beer. Soft wheat character and gentle fruitiness sit comfortably beside citrus and aromatic spices; moderate bitterness avoids exaggerating heat. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.