- Carefully open the pack of smoked salmon leaving one side of the film still attached so you can fold it back over the salmon.
- Brush the smoked salmon with 1 tbsp your favourite tipple (e.g. vodka, gin).
- Grate about ½ tsp of lemon zest over the salmon.
- Sprinkle ½ tsp of freshly chopped dill over the salmon.
- Sprinkle a pinch of cracked black pepper over the salmon then fold the film back over the smoked salmon (or cover with a sheet of cling film). Place back in the fridge and leave for 1 hour.
- To make the sauce place the mustard, mayonnaise, honey (or sugar), 1tsp of chopped dill and a squeeze of lemon juice into a bowl. Season with a pinch of salt and whisk the ingredients together. Taste and correct seasoning if needed.
- Serve with sourdough crispbreads (knäckebröd), rye bread and rocket (optional)
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