No air conditioning in the kitchen this summer means I’ve been looking for high-protein foods that don’t require an oven or cooktop. We’ve been grilling quite a bit, but it gets old when you do it every day. (Don’t tell The Grillmaster I said that.) Smoked Salmon with Dill-Mustard Sauce is the perfect change-of-pace.
When it’s hot out, I want food that is simple to prepare and served cold (or room temperature). And I don’t want much of it either. Having an appetizer-sized portion plus a piece of fresh fruit for dinner works just fine for me.
This smoked salmon dish makes a great starter, snack, lunch or light dinner. It would be perfect for Sunday brunch too. Try the sauce over asparagus for an alternative to hollandaise.
Smoked Salmon with Dill-Mustard Sauce
- 1 tablespoon fresh lemon juice
- 3 tablespoons Homemade White Wine Mustard or dijon mustard
- 1/4 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons light sour cream or plain Greek yogurt
- 3 tablespoons finely minced fresh dill
- 2 pounds smoked salmon broken up into chunks
- Crackers optional
Whisk together the lemon juice, mustard and salt in a medium bowl. Add the oil in a slow, steady stream, whisking constantly. Stir in the sour cream and dill and mix until well combined.
Serve the salmon drizzled with sauce, on top of crackers if you’d like.
Nutritional information does not include crackers.
If you're watching your Sodium intake, you may want to skip the sea salt altogether, make your own mustard (where you control the salt), or use a little bit less salmon per serving.