Smoked Salmon and Dill Sauce Appetizer
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Smoked Salmon Relish Tray |
| We still have some wonderful friends in the PNW who send us smoked wild Alaskan Salmon from time to time. Here's one recipe that we can use when we care to share our gifts with others. Another approach to this same recipe is to place a little dollop of sauce on a slice of sourdough baguette, place a piece of salmon on top, then add another dollop of sauce to the top with a caper or two. If you really want to do it up right, and you have a large piece of salmon, you can create a salmon relish tray (platter). |
Ingredients
- Alder smoked PNW salmon, copper river preferred
- 1 Tbsp olive oil mayonnaise
- 1 Tbsp Greek-style yogurt
- 1/8 tsp lemon juice
- 1/8 tsp minced dried dill weed
- dash minced dried thyme
- capers Nonpareil
Instructions
- Cut chilled smoked salmon filets into bite-sized pieces and skewer with toothpick. Arrange on platter.
- Create a dip for fish by mixing mayonnaise, sour cream, lemon juice, thyme and dill.
- Use capers as garnish for dip and fish bites platter.
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| This recipe is fairly high in calories, but at least the fat is primarily mufa and therefor has health benefits. |
The size of the salmon filet will determine the yield. Dipping sauce is best shortly after preparation and well chilled. |