Ingredients with Measurements:
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup chopped cornichons
- 1/4 cup chopped capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces smoked salmon, finely chopped
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, chopped cornichons, chopped capers, chopped fresh parsley, chopped fresh tarragon, chopped fresh chives, red wine vinegar, salt, and black pepper until well combined.
2. Add the finely chopped smoked salmon to the bowl and stir until evenly distributed.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve the smoked salmon sauce gribiche chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- Makes about 1 1/2 cups of sauce
Nutritional information:
- Calories: 90 per 1/4 cup serving
- Fat: 8g
- Carbohydrates: 2g
- Protein: 2g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked salmon or other smoked fish such as trout or mackerel.
- If you don't have cornichons, you can use chopped dill pickles instead.
- If you don't have fresh herbs, you can use dried herbs instead, but reduce the amount by half.
Variations:
- Add a tablespoon of horseradish for a spicy kick.
- Add a tablespoon of honey for a touch of sweetness.
- Use this sauce as a dip for vegetables or crackers.
Tips and tricks:
- Make sure to finely chop the smoked salmon so that it blends well with the other ingredients.
- If the sauce is too thick, you can thin it out with a little bit of milk or cream.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This sauce is meant to be served cold, so do not reheat it.
Presentation ideas:
- Serve the smoked salmon sauce gribiche in a small bowl or ramekin.
- Garnish with additional chopped fresh herbs or a small piece of smoked salmon.
Garnishes:
- Chopped fresh herbs
- Smoked salmon
Pairings:
- Serve with crackers or bread for dipping.
- Use as a sauce for grilled or roasted fish.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a little bit of milk or cream to thin it out.
- If the sauce is too thin, add a little bit more mayonnaise or Dijon mustard to thicken it up.
Food safety advice:
- Make sure to store the sauce in the refrigerator and consume within 3 days.
Food history:
- Sauce gribiche is a classic French sauce made with hard-boiled eggs, mustard, and oil. This version with smoked salmon is a modern twist on the classic recipe.
Flavor profiles:
- Creamy, tangy, and smoky.
Serving suggestions:
- Serve as a dip or sauce for fish or vegetables.
- Use as a spread for sandwiches or wraps.
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Region: French