Smoked salmon with red onion and dill sauce

24 servings

Ingredients

Quantity Ingredient
=== SMOKED SALMON ===
2 pounds Salmon fillet; skin on
⅔ cup Sugar
½ cup Kosher salt
1 cup Fresh dill sprigs
¼ cup Vodka
1 tablespoon Liquid smoke
1 tablespoon Black peppercorns
=== DILL SAUCE ===
½ cup Mayonnaise
½ cup Sour cream
1 tablespoon Horseradish
2 Shallots; diced
¼ cup Minced dill or chives
¾ teaspoon Dijon mustard
=== ONION GARNISH ===
¼ cup Olive oil
1 large Red onion; sliced
Sea salt
Cocktail-size toasts or crackers

Directions

SMOKED SALMON: Place salmon in glass dish. Cover with sugar, salt, dill sprigs, vodka, liquid smoke and peppercorns. Cover and refrigerate 2 days.

Turn over and refrigerate 2 more days. Remove from marinade and pat dry.

Slice into julienne strips. DILL SAUCE: Mix mayonnaise, sour cream, horseradish, shallots, minced dill and mustard. ONION GARNISH: Heat olive oil. Add onion and saute until golden brown. Season to taste with sea salt and reserve. To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on toasts or crackers. Yields about 2 dozen.

Each serving: 126 calories; 200 mg sodium; 28 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 8 grams protein; 0.05 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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