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Smoked salmon with dill sauce and rye recipe
- Cuisine: Modern Australian
- Serves 8
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.
This is an easy dish to prepare as finger food or a starter. Keep the salmon, greens and dill sauce refrigerated until just before needed.
Ingredients
2 cups baby rocket8 thin slices rye bread, lightly buttered
16 slices smoked salmon or gravlax
1 tbsp baby capers, drained, rinsed
Dill sauce
2 tbsp Dijon mustard
Pinch of salt
2 tsp caster sugar
1 tsp white wine vinegar
¼ cup light olive oil
2 tbsp chopped dill
1 tsp lemon juice
Preparation
To make the dill sauce, combine the mustard, salt and sugar in a small bowl. Add the vinegar and slowly whisk in the oil until slightly thickened. Add the dill and lemon juice.To assemble, pile each plate with rocket and top with two slices of salmon, repeating with each serve. Just before serving, spoon over a little dill sauce. Scatter with a few capers and serve with the remaining sauce and buttered rye bread.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Smoked salmon with dill sauce and rye recipe then browse more Modern Australian recipes, appetiser recipes, seafood recipes, christmas recipes, margaret fulton christmas recipes, garden barbecue at home recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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