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Name: Smoked Salmon with Red Onion And Dill Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1/2 c Kosher salt; 2 lb Salmon fillet; skin on; 1/2 c Sour cream; 2/3 c Sugar; 1/4 c Vodka; 1 c Fresh dill sprigs; 1 tb Horseradish; Sea salt; 1 tb Black peppercorns; 1/2 c Mayonnaise; 2 Shallots; diced; 1/4 c Minced dill or chives; 1/4 c olive oil; Cocktail-size toasts or; 3/4 ts Dijon mustard; 1 lg Red onion; sliced; 1 tb Liquid smoke

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INGREDIENTS

=== SMOKED SALMON ===
1/2 c Kosher salt
=== DILL SAUCE ===
2 lb Salmon fillet; skin on
1/2 c Sour cream
2/3 c Sugar
1/4 c Vodka
1 c Fresh dill sprigs
1 tb Horseradish
Sea salt
1 tb Black peppercorns
1/2 c Mayonnaise
2 Shallots; diced
1/4 c Minced dill or chives
1/4 c olive oil
Cocktail-size toasts or
3/4 ts Dijon mustard
=== ONION GARNISH ===
1 lg Red onion; sliced
1 tb Liquid smoke

Servings

INSTRUCTIONS

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. DILL SAUCE: Mix mayonnaise, sour cream, horseradish, shallots, minced dill and mustard. ONION GARNISH: Heat olive oil. Add onion and saute until golden brown. Season to taste with sea salt and reserve. To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on toasts or crackers. Yields about 2 dozen. Each serving: 126 calories; 200 mg sodium; 28 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 8 grams protein; 0.05 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Smoked Salmon with Red Onion And Dill Sauce

=== SMOKED SALMON ===
1/2 c Kosher salt
 === DILL SAUCE ===
2 lb Salmon fillet; skin on
1/2 c Sour cream
2/3 c Sugar
1/4 c Vodka
1 c Fresh dill sprigs
1 tb Horseradish
 Sea salt
1 tb Black peppercorns
1/2 c Mayonnaise
2 Shallots; diced
1/4 c Minced dill or chives
1/4 c olive oil
 Cocktail-size toasts or
3/4 ts Dijon mustard
 === ONION GARNISH ===
1 lg Red onion; sliced
1 tb Liquid smoke

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. DILL SAUCE: Mix mayonnaise, sour cream,  horseradish, shallots, minced dill and mustard. ONION GARNISH: Heat olive  oil. Add onion and saute until golden brown. Season to taste with sea salt  and reserve. To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on  toasts or crackers. Yields about 2 dozen.    Each serving: 126 calories; 200 mg sodium; 28 mg cholesterol; 9 grams fat;  3 grams carbohydrates; 8 grams protein; 0.05 gram fiber    Recipe Source: Los Angeles Times - 10-28-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 24 servings

Calories: 122
Calories from Fat: 41 (34%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 1.9g
Cholesterol 4.4mg		1 %
Sodium 1247.9mg		43 %
Potassium 12.3mg		0 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 19.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 122

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