|Nutritional Guidelines (per serving)|
|Servings: 4 as a starter (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||58%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cured or smoked salmon is a great, quick appetizer when served with veggies and bread, and it's the star of the classic bagel along with capers, onions, and cream cheese. But team it with our quick-made dill sauce and you've got yourself a truly wonderful new way of eating this delicious fish.
Conveniently sold in stores, cured salmon should be a go-to when you need a dinner made in minutes, but people overlook it thinking it's only good for Sunday brunch. Use our recipe as your main course served with potatoes and salad, or keep it light and casual in a pasta dish cutting the salmon into strips and stirring it through hot, freshly cooked pasta, adding dill sauce to taste.
For this classic recipe, you can use either Scottish or Irish smoked salmon. If you're unable to find these, use any good quality smoked salmon available.
- For the Dill Sauce:
- 4 tablespoons Dijon mustard (or sweet Swedish mustard)
- 3 tablespoons white sugar
- 1 tablespoon white wine vinegar
- 1 egg yolk
- 150 milliliters vegetable oil (or rice bran oil)
- 2 tablespoons dill (finely chopped)
- To Serve:
- 12 large slices smoked salmon (or gravlax)
- Optional: 2 tablespoons capers (in brine, rinsed)
- Garnish: lemon wedges and fresh dill
Gather the ingredients.
Place the mustard, sugar, and vinegar in a large glass bowl. Whisk lightly with a hand whisk until the ingredients emulsify.
Add the egg yolk to the sauce and whisk vigorously to form a thick, creamy sauce.
Gradually add the oil, just a few drops at a time, whisking continuously. Do not rush this process or the sauce will split. When ready, the sauce should resemble a thick, creamy mayonnaise.
Taste and then season the sauce with salt and pepper to taste. Finally, stir in the chopped dill.
Place the salmon pieces on a serving plate, sprinkle on a few capers, if using, decorate with dill and lemon wedges and serve the sauce on the side. This dish will serve six as an appetizer, or four as a main course fish.