Makes about 1 1/2 cups
Mustard-lovers unite. This tangy, spicy Scandinavian recipe goes great with meaty salmon. Take the time to buy really excellent mustard – the spicier the better. If you have leftovers try spreading a little on a sandwich. That’s what I did!
3/4 cup (7 oz) spicy dijon mustard
1 1/2 ounces fresh dill, stems removed and chopped (about 1 cup)
1/8 cup vinegar
1 tsp salt
1 1/2 tsp sugar
3/4 cup oil
First things first. Start a small herb garden and grow a mound of dill. You’ll be glad you did because this recipe calls for a lot. About 2 of those insanely expensive plastic containers the supermarkets carry.
Once you have your dill, take the stems off. The chop it up nice and fine.
Measure out the spiciest-mustard-you-can-find into a small bowl. I used a true Dijon, but take a gander in local specialty shops. I’m sure you’ll find something just as lovely.
Add the vinegar. Mr Picky and I are so different. At this point he pinched his nose shut, while I was in vinegar bliss.
Next up? Sugar and salt. The sugar helps balance the acidity.
Toss on the chopped dill. It looks a lot like grass clippings, but tastes much better.
Next, whisk in the oil. You can add as much or as little as you like. Keep tasting.
Here’s how I liked mine…
Enjoy with a slab of fresh grilled salmon.
Preferably cooked outside on a sunny afternoon in spring.
(We cooked ours about 5 minutes per side on a medium grill, but timing depends on the salmon’s size).
I’m not exactly sure why this slab of salmon looks like a strange alien tentacle, but I assure you, it tasted wonderful.
Yeah, that was a little too strange.
Here, we’ll just tuck it behind the sauce, like this:
Sometimes you’re a “leading role” kinda fishie.
Sometimes you’re more of a “background player.”
Sorry fishie, today the sauce is most definitely the star.
Refrigerate until needed.
Enjoy with Finnish friends.
If you only have one beer left, share it.