Time:20 min.
Servings:10
Time:20 min.
Servings:10
Ingredients
1 kg Dill-cured Salmon GOURMETTRIM®
100 ml Dijon mustard
100 ml white wine vinegar or apple cider vinegar
1 bunch of dill
90 g soft brown 'Farin' sugar
25 ml rapeseed oil
3 tbsp spiced Porse Snaps (optional)
200 g smoked cheese
Salt and pepper
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Whisk the mustard, vinegar, finely chopped dill and brown sugar together well. Add the rapeseed oil in a slow trickle, whisking as you do so. Season with the Pose Snaps, salt and pepper. Serve with slices of gravlax and smoked cheese.
