• For the Salmon

  • 6 Slices Smoned Salmon

  • 4 Slices whole grain rye bread

  • 0.25 cup Butter

  • 1 tablespoon Dijon mustard

  • 6 6 ounce Salmon Fillets dried on paper towels

  • Salt & Pepper to taste

  • 3 tablespoons vegetable oil

  • For the Sauce

  • 1 English Cucumber cut into 1/4" slices then quartered

  • 1 cup Sour Cream

  • 1 bunch Dill chopped


  • For the Salmon:

  • 1.

    Preheat your oven to 400 degrees.

  • 2.

    Toss the smoked salmon, whole grain bread, butter and Dijon into the bowl of a food processor and mix until the mixture combines smoothly.

  • 3.

    Season the salmon filets with salt and pepper. Pre-heat a large heavy skillet. Add a splash of oil, enough to cover the bottom in a thin film. When small wisps of smoke begin to appear, carefully add the salmon. Sear for 3 or 4 minutes until golden brown and crispy. Flip and sear on the other side for 2 minutes. Place the filets in a baking dish. Evenly divide the crust mixture into six parts. Roll each into a log as long as its filet. Press onto the top of each filet, covering it evenly. Bake until the crust heats through and the salmon finishes cooking, about ten minutes. If you like you may omit the browning step, cover the raw salmon with the crust and bake for about 20 minutes.

  • For the Sauce:

  • 1.

    Put cucumber, sour cream and dill into a small saucepan and heat through. Season with salt and pepper and serve with the salmon.

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