Smoked Salmon With Mustard And Dill Recipes

BAKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk sour cream, dill, onion and mustard in small bowl to blend. Season sauce to taste with salt and pepper. Let stand at room temperature 1 hour.
• Preheat oven to 400°F. Lightly oil baking sheet. Place salmon, skin side down, on prepared sheet. Sprinkle with garlic, salt and pepper; spread with 1/3 cup sauce. Bake salmon until just opaque in center, about 20 minutes. Serve with remaining sauce.

SMOKED SALMON WITH MUSTARD-DILL SAUCE

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Stir in dill. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.) Serve salmon with sauce.

MUSTARD DILL SAUCE - TO SERVE WITH SALMON

Steps:

• Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.

MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Top pancakes with salmon. Spoon sour cream over. Top with caviar.

SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE

Steps:

• Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
• Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.

SMOKED SALMON WITH MUSTARD AND DILL

Steps:

• Soak wood chips in water 30 minutes; drain.
• Combine dill, juice, mustard, and salt, stirring well. Place salmon, skin side down, in a shallow baking dish; brush mustard mixture over salmon. Cover and refrigerate 20 minutes.
• Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.
• Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan.
• Coat grill rack with cooking spray; place on grill. Place salmon, skin side down, on grill rack over foil pan on unheated side.
• Close lid; cook 35 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.