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Ingredients Jump to Instructions ↓

  1. Smoked Salmon

  2. 2 lbs 908g / 32oz Skin-on salmon fillet

  3. 2/3 cup 131g / 4.6oz Sugar

  4. 1/2 cup 118ml Kosher salt

  5. 1 cup 16g / 0.6oz Fresh dill sprigs

  6. 1/4 cup 59ml Vodka

  7. 1 tablespoon 15ml Liquid smoke

  8. 1 tablespoon 15ml Black peppercorns

  9. Dill Sauce

  10. 1/2 cup 118ml Mayonnaise

  11. 1/2 cup 118ml Sour cream

  12. 1 tablespoon 15ml Horseradish

  13. 2 Shallots - diced

  14. 1/4 cup 23g / 0.8oz Minced dill or chives

  15. 3/4 teaspoon 3.8ml Dijon mustard

  16. Onion Garnish

  17. 1/4 cup 59ml Olive oil

  18. 1 cup 62g / 2 1/5oz Red onion - sliced (large)

  19. Sea salt - to taste

  20. Cocktail-size toasts or crackers

Instructions Jump to Ingredients ↑

  1. Smoked Salmon: Place salmon in glass dish. Cover with sugar, salt, dill sprigs, vodka, liquid smoke and peppercorns. Cover and refrigerate 2 days. Turn over and refrigerate 2 more days. Remove from marinade and pat dry. Slice into julienne strips.

  2. Dill Sauce: Mix mayonnaise, sour cream, horseradish, shallots, minced dill and mustard.

  3. Onion Garnish: Heat olive oil. Add onion and saute until golden brown. Season to taste with sea salt and reserve.

  4. To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on toasts or crackers.

  5. This recipe yields about 2 dozen.

  6. Each serving: 126 calories ; 200 mg sodium; 28 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 8 grams protein; 0.05 gram fiber

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