We owe this easy and delightful recipe to our customer Kate Ryan (USA). She serves four different salmon varieties at room temperature on a large platter with side condiments such as creamy dill sauce (recipe below), horseradish cream sauce, cream cheese, shallots and capers. Her guests also had a choice of our Ditty oat meal crackers or mini cocktail rye bread to choose. All this can be served as a light appetizer or on a buffet, or the smoked salmon & dill sauce for a main course with boiled new potatoes.
Serves 6 as a starter, 4 as a main course
Total preparation time: 20 minutes
4 tbsp Dijon or French mustard
3 tbsp sugar
1 tbsp white wine vinegar
1 egg yolk
¼ pint / 150ml vegetable oil
salt and pepper
12 large slices of Burren smoked Irish salmon
2 tbsp capers in brine, rinsed
2 tbsp finely chopped fresh dill, plus extra dill for decoration
Lemon wedges for serving
Place the mustard, sugar and vinegar in a large glass bowl and whisk lightly. Add the egg yolk and whisk thoroughly to form a creamy sauce.
Gradually add the oil a few drops at a time whisking constantly. The sauce should resemble mayonnaise when finished.
Season the sauce with salt and pepper to taste, then stir in the chopped dill.
Divide the salmon equally between the plates, sprinkle on a few capers, decorate with dill and lemon wedges and serve the sauce on the side.