Smoked Salmon with Mustard and Dill Sauce

A featured Wine Club recipe for Patz & Hall Winery.

Ingredients

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
Lemon wedges
Dill sprigs
4 pounds assorted smoked salmon
4 1-pound packages sliced West phalian-style pumpernickel and/or rye bread, halved

Instructions

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.

Amazing recipes deserve fantastic wines to pair with them. All of the featured wines below have been carefully selected for our monthly Wine Clubs and nicely complement this recipe! Interested in more wine and food pairings? Our Gold Wine Club, Pinot Noir Wine Club and International Wine Club all come with recommended recipe pairings to go along with your shipment of medal-winning wines.