What's an easier or more delicious starter than a plate of Scottish or Irish smoked salmon and creamy dill sauce. Smoked salmon and dill sauce can be served as a lighter appetizer or starter, or for a main course with boiled new potatoes.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total 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 smoked salmon
- 2 tbsp capers in brine, rinsed
- 2 tbsp finely chopped fresh dill, plus extra dill for decoration
- Lemon wedges for serving
Serves 6 as a starter, 4 as a main course
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.