Make a vinaigrette of mustard, honey, chopped dill, olive oil
and a dash of white balsamic vinegar.
Place the salmon slices on the plate on a few sprigs of
watercress. Spoon the sauce over the salmon.
If desired, you can finish with coarse sea salt, pepper from the
mill and a slice of lemon. Serve with warm toast.
smoked salmon with honey and dill sauce
smoked salmon
coarse sea salt
black pepper
lemon
watercress
toast
This aperitif dish, or rather hors d'oeuvre, comes close to
the better-known gravad lax. This Skandinavian speciality
is made with raw salmon and here I use smoked.
You may not want to hear this, but "gravad lax" means
"buried salmon".
Before the climate went crazy, the Skandinavians simply
had to dig a well in their backyard to approach freezing
temperatures for food storage. Hence...
Make a vinaigrette of mustard, honey, chopped
dill, olive oil and a dash of white balsamic
vinegar.
Place the salmon slices on the plate on a few
sprigs of watercress. Spoon the sauce over the
salmon.
If desired, you can finish with coarse sea salt,
pepper from the mill and a slice of lemon. Serve
with warm toast.
smoked salmon
with honey
and dill sauce
smoked salmon
coarse sea salt
black pepper
lemon
watercress
toast
This aperitif dish, or rather hors d'oeuvre,
comes close to the better-known gravad lax.
This Skandinavian speciality is made with
raw salmon and here I use smoked.
You may not want to hear this, but "gravad
lax" means "buried salmon".
Before the climate went crazy, the
Skandinavians simply had to dig a well in
their backyard to approach freezing
temperatures for food storage. Hence...
