Mon, 21 November 2016
The textures and flavors of dill, rye bread and salmon work so well together that this morning we're heading to Sweden to get some inspiration in the kitchen.
INGREDIENTS
30g marinated salmon
Rye bread mix
2 tbsp. of Dijon mustard
1 tbsp. of white wine vinegar
2 tbsp. of sugar
1/3 of a cup of oil
1 tbsp. of freshly chopped dill
Fresh lemon
20–25g lettuce or salad leaves
Dill for garnish
METHOD
1. Make the rye bread according to the packet instructions and bake in small bread tin. Set aside and allow to cool.
2. Mix the mustard, vinegar and sugar in a small bowl and gradually whisk in the oil, then stir in the dill. Label sauce with a 24 hours use by date and refrigerate.
3. Once bread has cooled, slice into roughly 1 cm thick slices.
4. Place the salmon on the bread.
5. Garnish with a sprig of dill and wedge of lemon.
6. Add mixed lettuce on the side.
7. Finally, pour chilled sauce into a small ramekin and place next to sandwich on side plate or small wooden board.
Sun, 27 July 2025
Guest: Lizzy Lyons
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