
I first tried this dish when I was visiting Iceland a few years ago. In Iceland they call it graflaxsósa, which basically translates to ‘cured salmon in a sauce’. Smoked salmon is a favourite of mine and combined with dill and a honey Dijon mustard sauce, you’ll be wanting more. Pair this with a Pinot Noir based still rosé wine and you’ll be hooked…just like a salmon!
Prepping the Ingredients
SMOKED SALMON
- Begin by using traditionally smoked salmon fillets, not the flat cuts of smoked salmon. Also, ensure that you’re not using hot-smoked salmon. These will be too dry. I used 480 grams of smoked salmon fillets for this recipe.
- Cut the smoked salmon fillets into 1cm cubed pieces and place them in a bowl. As this will be a topping, it’s important that the pieces are bite-sized.
- Roughly chop 3 tablespoons of fresh dill and mix it in with the smoked salmon pieces.
- Season with salt and pepper.
HONEY DIJON MUSTARD SAUCE
- Combine the Dijon Mustard, honey, white wine vinegar and vegetable oil in a bowl.
- Whisk the ingredients together vigorously until they are completely combined.
- Season with salt and pepper.
- Pour the sauce over the salmon and gently combine.
Serving
- Enjoy the salmon on its own or on top of a slice of gorgeous, hearty rye bread.

- Once made, cover and refrigerate it right up until you’re ready to serve. Enjoy!
Wine Pairing
- Serve with a glass of still British Rosé wine.
Smoked Salmon with a Honey Dijon Mustard Sauce
An Icelandic recipe guaranteed to keep you coming back for more!
Servings: 6 people
Ingredients
Smoked Salmon
- 480 grams traditional smoked salmon fillets
- 3 tbsp freshly chopped dill
- season with salt and pepper
Honey Dijon Mustard Sauce
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tbsp white wine vinegar
- 25 ml vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Smoked Salmon
- Cut the smoked salmon fillets into 1cm wide cubes and place in a bowl.
- Season the cubes with salt and pepper
- Add the chopped dill and gently combine together.
Honey Dijon Mustard Sauce
- Combine the Dijon mustard, honey, white wine vinegar and vegetable oil in a small bowl until thoroughly mixed together.
- Season with salt and pepper.
- Combine with the smoke salmon cubes.
- Cover and refrigerate until ready to serve.
Serving
- Enjoy on top of a slice of hearty rye bread.
Wine Pairing
- Pair with a dry Pinot Noir based British rosé wine.