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.
Ingredients2 cups baby rocket
8 thin slices rye bread, lightly buttered
16 slices smoked salmon or gravlax
1 tbsp baby capers, drained, rinsed
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
PreparationTo 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.
Modern Australian Restaurants
Displaying 10 of 601 Modern Australian Restaurants.
|3.||Benny's Bar & Cafe||Fremantle|
|6.||Inn Mahogany Creek||Mahogany Creek|
|7.||Morning Star Estate||Mt Eliza|
|10.||The Boat House by the Lake||Barton|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
If you can not find a malagueta chilli (a popular addition to many Brazilian dishes) you can substitute with other hot chillies such as jalapeno or add a few drops of Tabasco.
Essential for steaming dim sum, vegetables, fish etc. Place food to be cooked on a plate in the steamer and sit into a wok over simmering water. Available in many sizes.