Mustard-Dill Sauce

Ingredients Weight Measure
Grey poupon Classic Dijon Mustard 1 lb. + 8 oz. 3 cups
Water 6 oz. 3/4 cup
Lemon juice 6 oz. 3/4 cup
Olive oil 1 lb. + 8 oz. 3 cups
Brown sugar, firmly packed 2-1/2 oz. 1/2 cup
Dill, fresh, chopped 6 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.


Ingredients Weight Measure
Smoked salmon, thinly sliced 9 lbs.
Cucumbers, peeled, cut into long thin slices 3 lbs. 1-1/2 gal.
Cherry tomatoes, quartered 1 lb. + 8 oz. 48 ea.
Red onions 12 oz. 3 cups
Micro greens 12 oz. 1-1/2 gal.
Dill sprigs, optional garnish 48 ea.


  1. To prepare Mustard-Dill Sauce, beat mustard, water and lemon juice in large bowl with a wire whisk until well blended. Gradually add oil, beating constantly until well blended. Stir in brown sugar, dill and TABASCO® Sauce. Pour into plastic squeeze bottle; refrigerate until ready to use.
  2. For each serving, arrange 3 oz. salmon in thin layer on serving plate. Place 1/2 cup of the cucumber slices in center of plate. Arrange 4 tomato quarters around cucumbers; sprinkle with 1 Tbsp. onions. Dizzle salmon with about 1 Tbsp. of Mustard-Dill sauce; sprinkle with 1/2 cup micro greens. Garnish with fresh dill sprigs, if desired.
  3. *To cut cucumber slices, use a peeler to remove skin; discard skin. Continue to peel cucumber into long strips, using vegetable peeler.

Yield: 48 servings