Smoked Salmon With Red Onion And Dill Sauce

Recipe Ingredients

		Smoked Salmon
2 lbs	908g / 32oz	Skin-on salmon fillet
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	118ml	Kosher salt
1 cup	16g / 0.6oz	Fresh dill sprigs
1/4 cup	59ml	Vodka
1 tablespoon	15ml	Liquid smoke
1 tablespoon	15ml	Black peppercorns
		Dill Sauce
1/2 cup	118ml	Mayonnaise
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Horseradish
2		Shallots - diced
1/4 cup	23g / 0.8oz	Minced dill or chives
3/4 teaspoon	3.8ml	Dijon mustard
		Onion Garnish
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Red onion - sliced (large)
		Sea salt - to taste
		Cocktail-size toasts or crackers

Recipe Instructions

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.

This recipe 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

Source:
The Los Angeles Times, 10-28-1998

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