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8 ounces of smoked salmon 1 yellow onion
1 tbsp of olive oil
Freshly ground black pepper
1⁄2 cup of sour cream
4 ounces of sugar snap peas
Dill for garnish
1. Shred the zucchini with a peeler; don’t use the cores.
2. Slice the salmon. Peel and chop the onion finely. Heat olive oil in a pan and soften the onion but don’t let it brown. Add the salmon and fry for 30 seconds. Press lemon juice on top and add black pepper. Add sour cream and sugar snap peas. Let simmer for a couple of minutes.
3. Put the sauce on top of the zucchini so that it softens. You can also put the zucchini strips in a strainer and immerse in boiling lightly-salted water for 10–15 seconds and then let them drain before you add the sauce.
4. Garnish with dill and serve immediately.
Recipe used with permission. Source: Itrim Cookbook, First US Edition, Recipes: Itrim employees and members and Mia Gahne, recipe edits and styling: Mia Gahne.