Macneil’s Scandi Style Smoked Salmon Recipe

Prepare salmon

Lay the cold-smoked salmon slices flat on a large plate or platter, slightly overlapping. Scatter the chopped fresh dill over the top and sprinkle the lemon zest and the 1 tsp freshly ground black pepper evenly. Cover loosely and refrigerate while you assemble the other components so flavors meld (10–15 minutes).

Make mustard yoghurt

In a small bowl whisk together 1 cup plain yogurt, 2 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp honey, 1 tsp fine sea salt and 1/2 tsp black pepper until smooth. Taste and adjust seasoning — it should be tangy with a gentle mustard kick. Chill until ready to serve.

Mix labneh with horseradish

Combine 3 oz labneh with 1 tsp prepared horseradish, 1/2 tsp lemon juice and 1/4 tsp salt in a small bowl. Stir until fully incorporated and smooth. Taste and add a little more horseradish if you want more heat. Keep chilled.

Prepare pickles and capers

Thinly slice 6 cornichons on the bias and, if using, drain and thinly slice 1/4 cup pickled red onion. Rinse 1 tbsp capers under cold water to remove excess brine and drain well. Set aside in a small bowl.

On the chilled platter with salmon, dollop small quenelles or teaspoons of the mustard yoghurt in several spots around the salmon (3–4 portions). Place small spoonfuls of the labneh-horseradish mixture interspersed between the yoghurt dollops.

Arrange the sliced cornichons, pickled red onion, and scattered capers evenly over and around the salmon, keeping a balance of pickles and capers so every bite has acidity and brine.

Drizzle 1 tsp extra-virgin olive oil lightly over the salmon and finish with a few grinds of cracked black pepper. Sprinkle the 2 tbsp microgreens or chives and tuck 4 fresh dill sprigs among the salmon for aromatics.

Serve immediately with 8 rye crisps or toasted baguette slices on the side so guests can spread labneh or mustard yoghurt and layer salmon, pickles, and capers. Provide small spoons or spreaders for the sauces.