Smoked Salmon with a Dill Aioli

Name: Smoked Salmon with a Dill Aioli
Total time: 30 min
Ingredients: 4 oz smoked salmon; 2 tbsp extra-virgin olive oil; 2 cloves garlic, minced; 1 tsp dill; 2 tsp mustard; 2 tsp lemon juice; 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup mayonnaise

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Easy 30 min 338 cal

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Ingredients

- 4 oz smoked salmon - 2 tbsp extra-virgin olive oil - 2 cloves garlic, minced -1 tsp dill - 2 tsp mustard - 2 tsp lemon juice - 1/2 tsp salt - 1/2 tsp pepper - 1/4 cup mayonnaise

Ingredient substitutions

Dill: Use an equal amount of finely chopped fresh chives for a mild, savory herb flavor.
Lemon juice: Use the same amount of white wine vinegar for a similarly bright acidity.
Mayonnaise: Use an equal amount of plain, full-fat Greek yogurt for a tangier, less rich sauce.

Nutrition per serving

Estimated values for 1 serving

Calories	338 kcal
Protein	12 g
Carbohydrates	3 g
of which sugars	1 g
Fiber	0 g
Fat	30 g
Sodium	850 mg

Drink pairing

A dry sparkling wine
Its crisp acidity and bubbles complement the creamy aioli and cut through the salmon's smoky richness.

Non-alcoholic: Sparkling water with lemon

Find

This simple, flavorful recipe is sure to please your palate! Smoked Salmon is combined with a rich aioli sauce, balancing the smokiness and creaminess perfectly.

Main Dish

Steps

1. In a medium pan over medium heat, add the olive oil and garlic. Cook for 2 minutes, stirring around occasionally. 2. Add the smoked salmon and cook for 2 minutes. Transfer to a plate and set aside. 3. In a small bowl, combine the dill, mustard, lemon juice, salt, and pepper. 4. Add the mayonnaise and whisk until the mixture is combined. 5. Serve the salmon topped with the dill aioli. Enjoy!

Tips for Smoked Salmon with a Dill Aioli

The aioli should look smooth and creamy; whisk until no streaks of mayonnaise remain.
Keep the pan uncrowded so the salmon warms evenly; it should remain moist rather than turn dry or stiff.
For a neat presentation, serve on a chilled plate and add the aioli just before eating.

Storage

Refrigerate the salmon and aioli separately in covered containers within 2 hours, and use within 3–4 days. Reheat the salmon until steaming hot; serve the aioli cold.