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

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.

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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.