In 2001, Laura Leoncini worked with Socially Responsible Business in
Geneva and helped interpret for a young indigenous Argentine woman in the Youth
Summit in Durban. She sent me this recipe and wrote: “Here is my contribution.
It has no nationality. It is a starter. I have tried it and it is superb.” I
have made this several times and agree – it is indeed superb. Makes 30 starters.
2 tablespoons Dijon mustard
2 tablespoons dry mustard
2 tablespoons sugar
1 tablespoon white wine
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
1 tablespoon chopped fresh dill
1 tablespoon horseradish
250 grams smoked salmon
pumpernickel bread
bunch of chives, chopped
- In a bowl, mix together the mustards, sugar, wine, salt, pepper, dill and horseradish.
- Cut the bread and salmon into 30 pieces, each about the same size.
- Spread the mustard sauce on the cut pumpernickel.
- Put a piece of smoked salmon on each piece of bread.
- Sprinkle with chopped chives.
Serve with white wine.
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