2 eggs

½ cucumber (about 250 grams)

6 radishes

½ bunch of dill

1 tbsp white Balsamic vinegar

1 tbsp of olive oil

50 g of Pro B 4 yogurt

1 tsp of mustard

salt, pepper


• Pierce the eggs and cook in a pan of boiling water until soft-boiled, about 7 minutes. Rinse under cold water, then peel and let cool completely.

• While the eggs cook, rinse cucumber and radish, wipe dry and slice both with a mandoline into thin slices.

• Rinse dill, shake dry, pluck leaves and chop finely.

• Stir together the vinegar, oil, yogurt, mustard, and dill in a bowl, then season sauce with salt and pepper.

• Cut eggs into slices and divide among plates along with radishes and cucumbers. Place 2 pieces of salmon on each plate, drizzle with the sauce and serve immediately.