Smoked Salmon with Mustard and Dill SauceA featured Wine Club recipe for Patz & Hall Winery.
3/4 cup spicy brown mustard (such as Gulden's)
1/2 cup sugar
1/3 cup fresh lemon juice
1 tablespoon dry mustard
3/4 cup vegetable oil
3/4 cup drained capers
1/2 cup chopped fresh dill
Ground black pepper
Butter lettuce leaves
4 pounds assorted smoked salmon
4 1-pound packages sliced West phalian-style pumpernickel and/or rye bread, halved
Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.