Smoked salmon with two dips

Name: Smoked salmon with two dips
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 4 TABLESPOONS Honey; 4 TABLESPOONS medium hot mustard; 4 TABLESPOONS White wine vinegar; 80 ml Oil; 1 collar Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 1 TABLESPOON Horseradish (a.d. glass); 2 TABLESPOONS Cranberries (thickened, a.d. glass); 500 g smoked salmon in slices; 7-10 Tbsp Lemon slices and dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

4 TABLESPOONS Honey
4 TABLESPOONS medium hot mustard
4 TABLESPOONS White wine vinegar
80 ml Oil
1 collar Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
1 TABLESPOON Horseradish (a.d. glass)
2 TABLESPOONS Cranberries (thickened, a.d. glass)
500 g smoked salmon in slices
7-10 Tbsp Lemon slices and dill

Directions

1
Mix honey, mustard, vinegar and oil. Wash the dill, dab dry and chop. Add to the sauce, season with salt and pepper. Whip cream until stiff.
2
Stir in horseradish and cranberries, except for something to garnish. Place in a bowl and garnish with the remaining cranberries. Arrange salmon with lemon slices and dill on a plate. Add sauces