John Myers
Smoked Salmon with Honey Mustard Sauce and Small Jacket Potatoes
The perfect smoked salmon with honey mustard sauce and small jacket potatoes recipe with a picture and simple step-by-step instructions.
- 200 g Smoked salmon
- 100 g Liquid honey
- 3 g Sour cream
- 50 tbsp Medium hot mustard
- 1 tbsp Light rice vinegar
- 1 tsp Mild curry powder
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 500 g Small, waxy potatoes
- 1 tsp Salt
- 2 Lemon slices
- 1 Small tomato
- Wash the potatoes, cook them in salted water (1 teaspoon salt) for about 20 minutes, let them cool down a little and peel them off. For the honey-mustard sauce, put all the ingredients (honey, mustard, sour cream, light rice vinegar, mild curry powder, coarse sea salt and colored pepper) in a small bowl and stir well with a whisk. Arrange the smoked salmon decoratively on 2 plates and serve with jacket potatoes, honey-mustard sauce, garnished with 2 tomato quarters and a lemon wedge each.
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