Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce - I first heard about this recipe from the public radio show, The Splendid Table. I thought it sounded interesting and maybe I could work it into an Easter blog. I liked the recipe because I saw it as a slightly different take on deviled eggs. Someone else stated that it's a potato salad with lettuce. My foodie colleague stated that this would be good with salmon. (We are a nutrition department and lately we've been hooked on salmon.) Since I agreed with her, I also added salmon.
I also decided to put mine together differently than the original recipe. First, I grilled the salmon and brushed it with the sauce during the final few minutes of cooking. I also cut the potatoes in quarters and coated with the sauce.
Scandinavian Flower Eggs with Sweet-Tart Mustard Dill Sauce
Serves 4 to 5.
Ingredients:
Dill Mustard Sauce:
(Makes about 1½ cups)
1 garlic clove, minced
3 Tablespoons minced onion
¼ cup white wine or apple cider vinegar
2 Tablespoons sugar, or more to taste
3 Tablespoons extra-virgin olive oil
½ cup coarse grain mustard
2 Tablespoons mayonnaise
⅓ to ½ cup chopped fresh dill
Salt and pepper, to taste
Salad:
1 pound salmon fillet
8 large hard-cooked eggs, peeled and cut into 4 wedges each
1 pound small red-skinned potatoes
4 to 6 cups red leaf lettuce
Directions:
Dill Mustard Sauce
In a medium bowl, blend together the garlic, onion and vinegar. Set aside. In a separate bowl, combine, sugar, olive oil, mustard, mayonnaise, and dill. Slowly add in vinegar mixture. Add salt and pepper to taste. Sauce can be made up to 3 days ahead and refrigerated.
Salad
1. Coat salmon with olive oil. Grill or broil until fish flakes with a fork. Brush with sauce during the final minutes of cooking. Set aside.
2. Cook eggs, peel and quarter.
3. Cook potatoes. When potatoes are cool enough to handle, cut into quarters. Coat warm potatoes with about ¼ cup of mustard sauce. Set aside.
Assembling the Salad
1. Place lettuce down the center of a large platter. Place salmon and potatoes on platter. Depending on the size of your platter, eggs may need to be placed on other ingredients.
2. Drizzle with mustard sauce and serve.
