Name: Salmon roses with mustard and dill sauce
Yield: 6 servings
Cuisine: Entertaining
Ingredients: 1.00 pumpernickel bread loaf; butter; 240.00 g salmon smoked; 2.00 lemons thinly sliced; 25.00 g fresh dill; 250.00 g Dijon mustard; 100.00 ml mayonnaise; 50.00 g castor sugar; 1.00 lemon juice; salt and freshly ground black pepper

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Ingredients (10)

1.00	pumpernickel bread — loaf
	butter
240.00 g	salmon — smoked
2.00	lemons — thinly sliced

MUSTARD AND DILL SAUCE

25.00 g	fresh dill
250.00 g	Dijon mustard
100.00 ml	mayonnaise
50.00 g	castor sugar
1.00	lemon juice
	salt and freshly ground black pepper

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Method:

Cut 6 slices from pumpernickel. Cut out rounds from each with a cookie cutter and spread with butter. Arrange on a serving dish.
Shape smoked salmon into roses, starting with a small rolled bud for the centre and adding layers for the petals. Place salmon roses on a serving dish and top with thin lemon slices.
MUSTARD AND DILL SAUCE: Wash dill. Discard coarse stalks and chop remainder finely.
Mix mustard, mayonnaise and castor sugar to a smooth paste, adding a little water if necessary. Mix in chopped dill and lemon juice. Season.
TO SERVE: Provide toothpicks for dipping each rose into the sauce, and serve with pumpernickel rounds.