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Smoked Salmon and Dill Sauce Recipe


smoked salmon

Smoked Salmon

Photo © istock.com
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.
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