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
Ingredients:
- 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
Preparation:
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.
