A yoghurty pickle to eat with smoked salmon
Finely dice two large Polish-style gherkins and throw into a bowl. Add one (or half a fat one) crushed garlic clove, a large heaped tablespoon of plain live yoghurt, a squeeze of lemon juice, lots of ground black pepper and two glugs of your best olive oil. Stir gently to combine. Softly fold plenty of smoked salmon onto a crispbread and serve with a generous spoonful of relish.
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