I can never resist smoked salmon whenever I see it on a breakfast buffet table. I can ignore the fried rice, the tapa and the ham, but the smoked salmon is something I’d really line up for (that and the waffles and cheeses).
A few weeks ago, while having breakfast at Conrad Manila’s Brasserie restaurant, I spotted smoked salmon served with a difference.
While other restaurants serve smoked salmon just with lemon wedges, at the Brasserie it was served with a dill mayonnaise sauce. This made the smoked salmon much more palatable and appealing. The creaminess of the dill mayonnaise balanced the smoky flavor of the salmon.
By chance some relatives from Australia (Cora, Vic, Yeyet and Rudy) recently sent me two large packs of naturally wood-smoked Atlantic salmon.
I quickly tried making my own dill mayonnaise sauce for the salmon and found success at first try. It’s easy and it makes a tangy relish for salmon.
You can also use it for making chicken and tuna sandwiches, instead of just plain mayonnaise. It gives the chicken and tuna sandwiches a delightful kick.
Here’s a simple recipe for dill mayonnaise. Make sure to use fresh dill (not dried).
Lemon Dill Mayonnaise
2 c mayonnaise
¼ c chopped dill leaves (don’t use the stems)
3 tbsp fresh lemon juice
Pinch of sugar
Salt, to taste
Fresh dill (optional)
In a bowl, whisk together the mayonnaise, dill leaves and fresh lemon juice. Season with a pinch of sugar and salt to taste and stir well. Transfer to a serving dish. Serve as a sauce for smoked salmon.
If desired, garnish the salmon with capers and fresh dill.
This sauce can also be used for fried or roasted fish and chicken, as a salad dressing, or for tuna sandwich.