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.