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Categories:Viewed: 60 - Published at: 6 years ago
Ingredients
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared mustard (a sweet variety)
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill (minced)
- 1/2 teaspoon coriander
- 2 tablespoons sour cream
- 7 ounces olive oil
- salt & pepper (to taste)
Method
- In a 3 cup or larger bowl, whisk the 1st 8 ingredients to combine.
- Gradually add olive oil in a stream & whisk to combine well. Add salt & pepper to taste & refrigerate for 24 hrs to allow flavors to blend.
- NOTE: I use a wide-mouth jar w/screw-on lid + my immersion blender to make & store this in a single step.
- TO SERVE: Simplicity is the most-favored presentation - as a bruschetta-type appy where 1/2-in slices of baguette bread are spread w/cream cheese, topped w/very thinly sliced smoked salmon & then this sauce is spread over the salmon slices. A few tiny capers can be centered as an opt garnish.
- HINT: For never fail perfect slicing of smoked salmon, freeze the salmon to a near frozen state & use your sharpest knife to shave slices of desired thickness.
