Smoked Salmon with Tangy Horseradish Sauce

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Photo: Jonny Valiant; Styling: Pam Morris
Yield
6 servings
By Margaret M. Johnson
March 2010
RECIPE BY Cooking Light

Although smoked Irish salmon is traditional, any smoked salmon will work in this dish—just make sure to purchase smoked wild salmon because it's a sustainable choice.

Ingredients

  • 1/3 cup organic canola mayonnaise (such as Spectrum)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole-grain Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 12 slices Brown Soda Bread
  • 12 thin slices smoked salmon (about 8 ounces)
  • Fresh dill sprigs (optional)

Nutritional Information

  • Calories 460
  • Fat 15g
  • Satfat 1.8g
  • Monofat 4.6g
  • Polyfat 7.5g
  • Protein 21.1g
  • Carbohydrate 62.5g
  • Fiber 8g
  • Cholesterol 48mg
  • Iron 3.8mg
  • Sodium 938mg
  • Calcium 178mg

How to Make It

Step 1

Combine first 5 ingredients in a small bowl, stirring well.

Step 2

Place 2 slices Brown Soda Bread on each of 6 plates; top each slice with 1 salmon slice and about 1 teaspoon sauce. Garnish with dill, if desired.

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Ratings & Reviews

skspillman's Review

skspillman
March 22, 2010
Delicious! I made this on St. Patricks' Day and served with the Ploughman's Platter. So good! I followed the recipe exactly and it was a hit. I will definitely make this again.
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