Smoked Salmon with a Dijon Honey Mustard Sauce paired with a British Rosé Wine


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


  • 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.


  • 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.


  • Enjoy the salmon on its own or on top of a slice of gorgeous, hearty rye bread.
smoked salmon on rye bread
Such a delight for the senses!
  • Once made, cover and refrigerate it right up until you’re ready to serve. Enjoy!

Wine Pairing

Smoked Salmon with a Honey Dijon Mustard Sauce

An Icelandic recipe guaranteed to keep you coming back for more!
Prep Time15 minutes
Course: Appetizer
Cuisine: Icelandic
Keyword: British rosé wine, honey dijon mustard sauce, smoked salmon
Servings: 6 people


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


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.


  • Enjoy on top of a slice of hearty rye bread.

Wine Pairing

  • Pair with a dry Pinot Noir based British rosé wine.