Roaming Cow product review & recipe for smoked salmon & herb sandwich with egg free lemon yoghurt aioli
Yoghurt is so much a part of my daily diet, I don’t know what I’d do without it. I tend to buy unsweetened yoghurt rather than the flavoured kind as it’s far healthier and you can add whatever you like to it. It’s also a wonderfully versatile ingredient for cooking and baking.
I was recently asked if I’d like to do a review for Roaming Cow yoghurt, who very kindly offered me some Greek style and low fat natural yoghurts to try. This post is the first of a three part review and more recipes will be offered over the next two weeks, so stay tuned.
Some things to know about Roaming Cow:
- Roaming Cow Dairies are a new Australian brand offering creamy, high quality and healthy yoghurts and are based in Tasmania.
- They donate an additional 10c from every tub of yoghurt sold, to initiatives to assist in the operation of farms which results in cleaner and healthier water and soil, reduced greenhouse gas emissions and nutrition management.
- Their range includes Greek style and natural yoghurts in both full and reduced fat as well as flavoured yoghurts.
- They’re available in selected Woolworths and independent grocers.
- Free samples will be available at the Good Food & Wine Show (Brisbane) in November.
- Roaming Cow yoghurts have no added preservatives, artificial colours or flavours, sugar, gluten or gelatin.
- The yoghurt is a natural source of calcium and protein and is rich in active cultures.
Spooned out of the tub plain, the natural low fat yoghurt was so creamy and thick with such a subtle natural sweetness, I instantly loved it (and fat free!). For any yoghurt/dairy lovers out there, and I know I’m not alone, give it a try, I’m certain you’ll enjoy it and you’ll also be supporting an independent Australian company, which is so important now.
On the weekend I decided to use the low fat natural yoghurt to whip up a lemon yoghurt aioli to show it off and I was really happy with the results.
I loved this version of aioli; the yoghurt made it deliciously zesty and creamy and it was so full of flavour. It’s also a significantly lower fat alternative to traditional aioli (and you don’t need eggs, nor do you need to eat raw eggs. As wonderful as the traditional is, eating raw eggs always freaks me out a bit).
The aioli was a perfect foil for the rich smoked salmon (lemon and smoked salmon are the perfect combination) and fresh, aromatic greens on crunchy, rustic bread. It would also be fantastic as a dip for entertaining, served with spicy oven chips or vegie sticks and … I also have a feeling it would make a great substitute sauce to use instead of hollandaise, for Eggs Benedict.
(recipe at the end of the post)
All opinions stated here are my own, I wasn’t paid to trial or review any products and I wasn’t under any obligation to write a positive review.
4 slices wholemeal bread, sour dough bread or 2 poppyseed bagels
Unsalted butter at room temperature, or margarine if you prefer
100g thinly sliced smoked salmon
Good handful greens (I used watercress, rocket, basil, Continental parsley and a teeny bit of mint) chopped
Freshly ground black pepper
1/3 cup Roaming Cow natural no fat yoghurt
15mls extra virgin olive oil
2 tspns lemon juice
1 clove garlic, crushed (I used a medium sized clove, if you prefer less garlic flavour, choose a small clove)
1/2 tspn lemon zest
1/2 tspn honey
1 tspn Dijon mustard
Freshly ground sea salt and black pepper, to taste
Whisk chilled lemon aioli ingredients together in a small bowl until combined, smooth and creamy. Chill in fridge for a 2-3 hours to thicken.
Before using, sit out at room temperature for a few minutes and briefly stir.
Toast bread. Add butter, greens, smoked salmon and aioli.
Note: you can store the aioli in the fridge for a couple of days