Warm smoked salmon in a lemon butter sauce
Practically a classic already – timelessly tasty with a refreshingly sour twist.
Ingredients (For 4 people):
2 Mövenpick smoked salmon fillets (220–240 g)
1 bunch of dill
1 tablespoon of wholegrain mustard
2 tablespoons of olive oil
freshly ground black pepper
Sauce:
80 g butter
½ bunch of dill
2 egg yolks
1 heaped teaspoon of wholegrain mustard
1 dessert spoon of vegetable stock
The juice of ½– ¾ of a lemon
salt, Cayenne pepper
Method:
Finely chop the dill. Mix with the mustard and olive oil and season generously with freshly ground pepper. Generously cover the salmon with the marinade. Leave to marinate for around 30 minutes.
Melt the butter for the sauce and finely chop the dill.
Use a sharp knife to cut the salmon fillet diagonally into ½ cm thick slices.
Mix the egg yolks, mustard, stock and lemon juice together in a metal bowl. Whisk over a bain-marie until the mixture is very frothy and has started to thicken. Continue to whisk while slowly adding the liquid butter. Season the sauce with dill, salt and Cayenne pepper.
Lightly brush a non-stick frying pan with oil and heat thoroughly. Sear each side of the salmon for approx. 15 seconds. Serve on warmed plates and drizzle some of the sauce around. Perfect when served with plain rice.
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