Smoked Salmon with Dill & Mustard Sauce


  • smoked salmon slices 
  • sliced rye bread 
  • creme fraiche
  • chives and dill to serve

For the Mustard Sauce

  • 15g dill
  • 2 tbsp Dijon mustard
  • 2 tbsp cider vinegar
  • 4 tbsp runny honey
  • 4 tbsp sunflower oil 
  • 1 tbsp soft brown sugar 


  1. Serve smoked salmon slices on thinly sliced rye bread topped with Creme fraiche. Garnish with snipped chives and chopped dill.

  2. To add a mustard sauce, in a blender mix 15g dill, stalks removed and roughly chopped, 2 tbsp Dijon mustard, 2 tbsp cider vinegar, 4 tbsp runny honey, 4 tbsp sunflower oil and 1 tbsp soft brown sugar until thick. Garnish with snipped chives.

Perfect with Rosemount Meal Matcher Sauvignon Blanc