Salmon roses with mustard and dill sauce


Ingredients 11
Servings 6
Time

Ingredients

  • 1
    loaf pumpernickel bread
  • butter
  • 240
    g
    smoked salmon
  • 2
    lemons, thinly sliced
  • MUSTARD AND DILL SAUCE
  • 25
    g
    dill
  • 250
    g
    Dijon mustard
  • 100
    ml
    mayonnaise
  • 50
    g
    castor sugar
  • 1
    lemon, juice
  • salt and milled black pepper
 

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.
 

Read more on: fish/seafood
 

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