Toasts de saumon fumé avec sauce à la moutarde et à l'aneth



  • 6 slices smoked salmon
  • 24 to 36 bite size blinis depending on the size, or toasted bread
  • 150 gr (0,33 lbs) Greek yogurt
  • 50 g ( 0,11 lbs) mustard or French’s yellow mustard or honey mustard
  • 20 ml (0,67 oz) oil  with a neutral taste rapeseed or sunflower
  • 1 tablespoon lemon juice
  • ½ bunch dill minced

Start by preparing the sauce (this can be done in advance).

Rinse and dry dill, keep a few sprigs to sprinkle toasts when dressing. Finely mince dill.

Put mustard in a bowl. Slowly pour in oil stirring continuously, like you would do for mayonnaise. The preparation will emulsify, increase in volume and become unctuous, this is important for the final texture of the sauce.

Add yogurt, combine, then minced dill and lemon juice.

Taste and possibly rectify by adding more yogurt, lemon or mustard. Eventually season with freshly ground pepper.

Prepare toasts

Lightly toast blinis or bread slices. If they are too big, cut them into bite size pieces.

Spread dill sauce and a slice of smoked salmon on each toast.

Sprinkle fresh dill over and serve.


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