Moroccan Salmon Crudo With Yogurt

• 1 teaspoon finely chopped fresh dill, plus more, coarsely chopped, for garnish
• 1 teaspoon finely chopped fresh mint, plus more, coarsely chopped, for garnish
• Zest and juice of 1 lemon
• 1 teaspoon ras el hanout spice blend
• 1 teaspoon extra-virgin olive oil
• 1/2 English cucumber, peeled, seeded, and diced
• 1/2 cup plain Greek yogurt
• 1/2 pound fresh sockeye salmon fillet, thinly sliced
• sea salt

1. Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the ras el hanout, olive oil, and cucumber and mix to make a chunky vinaigrette.
2. Smear a thin layer of yogurt down the center of a large plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.

fresh dill, fresh mint, lemon, hanout spice blend, extravirgin olive oil, cucumber, yogurt, fillet, salt

Taken from www.epicurious.com/recipes/food/views/moroccan-salmon-crudo-with-yogurt-51168210 (may not work)