Yields 3/4 cup
1/4 cup or 80g Dijon mustard
1 tsp ground dry mustard or 4 tsp of honey mustard
3 tblsp sugar
2 tblsp white wine vinegar
1/3 cup or 80 ml olive oil
3 tblsp chopped fresh dill
500g Burren smoked Irish Salmon
fresh, crusty bread or soda bread
Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the smoked salmon on bread or avocados (see below).
On a sandwich:
Take good country white bread or fresh soda bread. Lay out the slices and put on the the smoked salmon. Place cucumber slices on top of the smoked salmon, sprinkle with the mustard sauce and serve.
Cut the avocados in half, take out the stone and rub the avocado flesh with lemon juice to avoid discoloration. Fill salmon into the hollow and sprinkle mustard sauce on top. Serve immediately.