Entree: Norway – Norwegian Coastal Seafood – Røkt Laks (Cold-smoked salmon thinly sliced and served with traditional accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 1 lb (454 g) cold-smoked salmon, thinly sliced
- 8 slices rye or sourdough bread or crispbread for serving
- 1/2 cup (120 ml) crème fraîche or sour cream
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) whole grain mustard
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) fresh dill, finely chopped, plus extra sprigs for garnish
- 1 small red onion, thinly sliced
- 2 tbsp (30 g) capers (optional)
- 2 tbsp (30 g) unsalted butter, softened for bread
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Prepare the mustard-dill sauce by whisking together the crème fraîche or sour cream, Dijon mustard, whole grain mustard, lemon juice, and chopped dill in a small bowl. Taste and adjust seasoning; set aside chilled.
2. Arrange the thinly sliced smoked salmon on a large platter, slightly overlapping the slices for an attractive presentation. Scatter thin red onion rings and capers over the salmon and tuck sprigs of dill among the slices.
3. Serve immediately with buttered rye or sourdough bread or crispbread, lemon wedges, the mustard-dill sauce on the side, and freshly ground black pepper. For a heartier entree, add boiled new potatoes or a simple dressed salad.