8oz Smoked Salmon
1T Pink Peppercorns
2T Shallots (finely chopped)
Dill Honey Mustard:
⅓ Cup Dijon Mustard
¼ Cup Clear Honey
1T Picked Dill (for honey mustard)
1t Picked Dill (for garnish)
1. Finely slice the fresh dill and mix with the honey and mustard. Chill until time to serve.
2. Lay the smoked salmon on the plate, slightly overlapped, to create one uniform layer, leaving ½ inch of space between the fish and plate rim.
3. Neatly arrange the finely chopped shallots, capers and pink peppercorns on top of the smoked salmon in an even pattern.
4. Using the tip of a teaspoon, place 8 dots of the dill honey mustard on top of the smoked salmon in an asymmetrical pattern and garnish with the picked dill.