Salmon plate with dill-mustard sauce as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Salmon platter with dill mustard sauce

Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; take the salmon out of the fridge just before serving. Smoked trout can replace part of the salmon, horseradish adds more spice.

No ratings yet
Jump to recipe View ingredients
Share
Total time 20 min
Calories 340 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

It depends on salmon platter with dill and mustard sauce

The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge. Smoked salmon is served with cucumber and lemon, and an emulsified sauce of dill, mustard, honey and olive oil is added. Smoked trout can replace part of the salmon, while horseradish adds more spice.

Quick Dinners Breakfast Easter Recipes Lunch

Recipe

Salmon platter with dill mustard sauce

Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil. The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Smoked salmon: cut into slices. Dill: chopped. Organic lemon: grate the peel and squeeze out the juice.

  2. 2

    Prepare

    Smoked salmon is served with cucumber and lemon, and an emulsified sauce made from dill, mustard, honey and olive oil.

  3. 3

    Check for doneness

    The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.

  4. 4

    Serve

    Lay the smoked salmon loosely on a large plate and spread cucumber slices between it. Dill and mustard sauce are enough separately so that everyone can dose the strong sauce themselves.

Kitchen know-how

Tips for Salmon platter with dill mustard sauce

Important for salmon platter with dill-mustard sauce

The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.

Variations

How to adapt this recipe

Smoked trout can replace some of the salmon, horseradish adds more spice to the sauce.

Nutrition per serving

340kcal
8.0 gCarbohydrates
25.0 gProtein
23.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Salmon platter with dill mustard sauce

Weigh smoked salmon, prepare dill and keep mustard separate, then start the main cooking process for salmon platter with dill and mustard sauce.

The sauce should be sweet, sour and mustard-like; just before serving, remove the salmon from the fridge.

Cool the salmon plate covered with dill-mustard sauce. Important for the texture: The sauce should be sweet, sour and mustard balanced; take the salmon out of the fridge just before serving. Eat leftovers the following day if possible.

Smoked trout can replace some of the salmon, horseradish adds more spice to the sauce.

Keep cooking

Related recipes and topics

Similar recipes

37 min · Italian Summer frittata with zucchini and tomatoes Courgette, cherry tomatoes, feta and herbs make this frittata a quick summer meal. It is started in the pan and gently finished in the oven. 40 min · Spring Lemon salmon with pea purée Salmon fillets are cooked juicy with lemon, dill and olive oil in the oven; briefly boiled peas are pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the centre is still slightly translucent. 25 min · German Herring salad with beetroot Chop the matjes, beetroot, apple, cucumber and onion into small pieces. Mix the yoghurt, mayonnaise, cucumber water, pepper and dill. 20 min · German Matjes herring in cream sauce Mix the yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely chop the apple, onion and cucumber. 35 min · Winter Fish fillet with mustard sauce Fish fillets are briefly fried in butter and then pulled in a mild sauce of shallot, mustard, cream, lemon and dill. Turn fish only once and do not boil the sauce too much, so that the fillet and cream remain smooth. 15 min · Summer Tuna and bean salad Drained tuna and white beans are mixed with tomatoes, red onion, parsley and lemon-olive oil dressing. Rinse the beans thoroughly and add the tomatoes at the end to prevent the salad from becoming watery.