I don’t want you all to get travel update fatigue, so I’m spacing out my Iceland posts with some recipe updates.
I posted the other day about cured salmon, and mentioned I was going to try some mustard sauce with it. Well I did, and it was gorgeous!
- 3 Tblspoon Dijon mustard
- 2 Tblspoon white wine vinegar
- 1 Tblspoon honey
- 1/2 cup/118ml vegetable oil
- A big handful chopped dill
- 3 tsp sugar
- Pinch of salt
This makes a lot of sauce so scale down as required.
Stir together the mustard and vinegar, and whisk in the oil until emulsified. Stir in the dill, sugar and salt. This is a great one to make ahead of time as the flavours deepen and mingle together with a couple of hours in the fridge.
I had this to accompany the cured salmon and rye bread, along with a potato salad and a simple salad of mixed leaves, radish, tomatoes and cucumber. The mustard sauce also worked really well as a dressing for the salad.