Recipes

Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce

Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce Multigrain Baguette with Smoked Salmon and Mustard Dill Sauce

Crisp toasted multigrain baguette, delicate smoked salmon, pickled red onion and a creamy, tangy combination of Oliehoorn 80% Mayonnaise and Mustard Dill Sauce. Fresh, full of flavour and perfect for an indulgent lunch break or as a snack.

Mustard Dill Sauce
Lunch
Breakfast
Easy
For 2 servings

Ingredients (10)

Product

Mustard-dill sauce

2 multigrain baguettes, sliced in half lengthways
150 g smoked salmon
1/2 red onion, thinly sliced into half rings
2 tbsp white wine vinegar
1 tsp caster sugar
75 g mixed leaves or lettuce
4 tbsp Oliehoorn Mustard Dill Sauce
4 tbsp Oliehoorn 80% Mayonnaise
1 tbsp fresh dill, roughly chopped
1/2 Lemon

Instructions(7)

1
Mix the red onion with the white wine vinegar and sugar, then leave to stand for about 10 minutes to lightly pickle.
2
Slice the multigrain baguettes open and lightly toast the cut sides under the grill or in a griddle pan.
3
Spread the bottom halves generously with Oliehoorn 80% Mayonnaise and top with the salad leaves.
4
Add the smoked salmon on top.
5
Drain the pickled red onion and scatter it over the salmon.
6
Spoon over the Oliehoorn Mustard Dill Sauce.
7
Finish with the fresh dill and a squeeze of lemon juice.

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