Dill Salmon Rice Paper Plate

• 120 g ready-to-eat smoked salmon — Smoked salmon
• 110 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 36 g dry rice-paper wrappers (3 sheets) — Dry rice paper wrappers
• 90 g cucumber, matchsticks — Cucumber with peel
• 60 g carrots, matchsticks — Raw carrots
• 7 g fresh dill, chopped — Fresh dill
• 12 g lime juice — Fresh lime juice
• 0.5 g black pepper — Ground black pepper

Method

1. 1Measure ingredients: Mix the dressingMeasure nonfat greek yogurt, dill, lime juice, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the dressingWhisk the Greek yogurt with the measured fresh dill, lime juice and black pepper for 30 seconds until smooth.30 secLook for: The fresh dill, lime juice and black pepper yogurt falls in a thick ribbon with the fresh dill, lime juice and black pepper evenly dispersed.Safety: Keep yogurt chilled and declare milk plus any packaged condiment allergens.
3. 3Measure ingredients: Prepare the ready-to-eat smoked salmonMeasure smoked salmon, nonfat greek yogurt, dill, lime juice, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Prepare the ready-to-eat smoked salmonSeparate the ready-to-eat smoked salmon into broad ribbons and brush them lightly with one spoonful of the fresh dill, lime juice and black pepper yogurt.45 secLook for: The salmon remains silky and distinct rather than mashed.Safety: Use ready-to-eat smoked salmon from an intact ready-to-eat package and declare fish.
5. 5Measure ingredients: Soften the rice paperMeasure rice paper wrappers using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Soften the rice paperDip one rice-paper sheet at a time in lukewarm water for 5 seconds, lay it flat for 30 seconds until pliable, then fold it twice into a broad wedge; repeat with all three sheets.1 min 45 secLook for: All three wrappers are pliable, translucent, and folded without brittle cracks.Safety: Use a clean shallow plate and keep softened wrappers separate so they do not fuse together.
7. 7Build the plateWash the cucumber and carrot, then cut both into matchsticks.Look for: The ingredients are fully prepared and ready for the next action.
8. 8Arrange the softened rice-paper wrappers (3 sheets)Arrange the softened rice-paper wrappers (3 sheets), ready-to-eat smoked salmon, and prepared produce in separate sections and spoon over all remaining fresh dill, lime juice and black pepper yogurt.1 minLook for: The ready-to-eat smoked salmon, cucumber and carrots, and softened rice-paper wrappers (3 sheets) remain visibly distinct.Safety: Wash the cucumber and carrots and keep the plate at 40°F or colder.
9. 9Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
10. 10Serve or packServe immediately, or pack the fresh dill, lime juice and black pepper yogurt separately from the softened rice-paper wrappers (3 sheets), ready-to-eat smoked salmon, and cucumber and carrots until eating.30 secLook for: The softened rice-paper wrappers (3 sheets) remain pliable without dry or brittle patches, and the cucumber and carrots remain crisp.Safety: Do not leave fish or dairy at room temperature longer than 2 hours.