Why don’t you serve those festive toasts for appetizers or parties? The very flavorful sauce gives an incredible twist to simple toasts.
Very easy to prepare: blinis (or toasted bread), a delicious sweet mustard and fresh herbs sauce that can be served for a simple appetizer or as a festive treat on big occasions, Christmas dinner, New-year Eve… Somewhat my homemade French version of the Swedish sauce served with gravlax. Well it actually was the idea ages ago and is now a recipe I make very often. My second daughter loves this sauce so much that I triple quantities each time I make it! I choose smoked salmon for this recipe but recently I tend to prefer smoked trout to smoked salmon. This changes from Dijon mustard butter or crème fraîche or cream cheese spread.
The mustard used in this recipe.
I use Savora mustard but if you can’t find any, you can substitute Savora with any sweet and not too sharp mustard such as French’s yellow mustard or honey mustard.
The recipe of Savora is a unique mustard-based condiment, made of mustard seeds and eleven spices and aromatics, including a “suspicion” cinnamon, Cayenne pepper, nutmeg, curcuma, cloves, cumin, celery, garlic, tarragon, vinegar and a touch of multi-flower honey. Savora is great to accompany meat, fish and vegetables.
Savora is made by Amora, the French condiment leader, and dates back to 1899.
Savora can arguably be called a mustard, since about 40% of its volume is ground mustard seeds. Anyway you’ll find Savora among other mustards in French supermarkets.
And if you want to make your own Savora, I guess you should combine mild French Dijon mustard with honey, a few drops of apple cider vinegar and add a pinch each of the spices listed on Savora jars: ground cinnamon, cayenne, curcuma, clove, nutmeg and dried tarragon. I’m not sure how to add celery and granulated garlic though. Taste, and add more honey if more sweetness is needed.
Eventually replace Greek yoghurt by whipped cream cheese or cream cheese.
Make this recipe your own, by adding other toppings such as avocado slices for example, or prepare sandwiches from this base.
Smoked Salmon Toasts with Mustard Dill Sauce
- 6 slices smoked salmon
- 24 to 36 bite size blinis depending on the size, or toasted bread
- 150 gr Greek yoghurt
- 50 g Savora mustard or French’s yellow mustard or honey mustard
- 20 ml oil with a neutral taste rapeseed or sunflower
- 1 tablespoon lemon juice
- ½ bunch dill minced
Start by preparing the sauce (this can be done in advance).
- Rinse and dry dill, keep a few sprigs to sprinkle toasts when dressing. Finely mince dill.
- Put mustard in a bowl. Slowly pour in oil stirring continuously, like you would do for mayonnaise. The preparation will emulsify, increase in volume and become unctuous, this is important for the final texture of the sauce.
- Add yoghurt, combine, then minced dill and lemon juice.
- Taste and possibly rectify by adding more yoghurt, lemon or Savora. Eventually season with freshly ground pepper.
- Lightly toast blinis or bread slices. If they are too big, cut them into bite size pieces.
- Spread dill sauce and a slice of smoked salmon on each toast.
- Sprinkle fresh dill over and serve.