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Smoked Salmon and Sheila's Sauce
Sheila's sauce can be served alongside poached salmon as well as smoked.
Ingredients
- 1 side pre-sliced Irish smoked salmon
- 1 small red onion, finely minced
- 1 4-ounce jar capers, drained and roughly chopped
- 3 tablespoons sour cream or mayonnaise
- 1/4 cup fresh dill, chopped
- 2 tablespoons Dijon mustard
- Zest and juice of 1 lemon
- 2 packages party-size (little squares) pumpernickel breads, usually found in the deli area
Yields: About 20 servings
Preparation
Arrange the sliced salmon on a platter. In a bowl, combine the onion, capers, sour cream, dill, Dijon, lemon juice and zest. Transfer to a small serving bowl and arrange the bread next to the salmon and sauce.
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