Smoked Salmon with Dill Sauce
Serves 12 or more and recipe is easily halved
1 lb. Norwegian smoked salmon, pre-sliced – $17.98
Thin sliced Pumpernickel bread; cut into rounds (three per slice) with a small cookie cutter (I use a heart shape) – $2.99
Sweet butter, softened – from stock
Sprigs of fresh dill for garnish – $1.49
Ingredients for the Sauce:
4 Tablespoons Dijon or coarse grain mustard – from stock
1 teaspoon dry mustard – from stock
3 Tablespoons sugar – from stock
3 Tablespoons white vinegar – from stock
½ cup peanut oil – from stock
1 small bunch of dill, finely chopped – included above
Salt and pepper, to taste – from stock
Grand Total assuming stocked pantry: $22.46
Cost per serving: $1.87
1. In the bowl of a food processor, combine the mustards, vinegar, sugar, and salt and pepper. In a steady stream, (using the steel blade) add the oil until the sauce thickens. Transfer to a bowl and stir in the fresh dill. Refrigerate in a covered container for up to one week.
2. The bread can be cut and stored in an airtight package or zip-lock bag for up to two days before. The morning of, soften a stick of sweet butter (you can mash in a bit of leftover dill) and spread on pumpernickel rounds.
3. Place salmon on a large oval platter and arrange buttered bread along its edges, garnish with sprigs of dill.
4. Pour mustard sauce in a pretty glass bowl with a demitasse spoon on its liner for topping the salmon and bread. Your guests can help themselves.