Adaptations:

The dressing is wonderfully versatile:

• If you don't have wasabi, a teaspoon of Dijon mustard or a small spoonful of horseradish cream cheese adds the same kind of quiet heat and works beautifully with the dill and ginger.

• Kefir or plain yogurt make the dressing noticeably lighter and more pourable — ideal if you want something closer to a vinaigrette than a cream sauce.

• The salmon can be replaced with hot-smoked salmon if you want to skip cooking entirely — simply flake it directly over the cucumber.

• Canned wild salmon also works for an even faster version.

• For a dairy-free alternative, full-fat coconut yogurt in place of the cottage cheese gives a subtly sweet note that pairs surprisingly well with the wasabi and dill.

Storage:

• Any leftover dressing keeps well in a sealed jar in the fridge for up to 2 days — it's also excellent as a dip for crudités or a spread on good rye bread.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!