Smoke roasted salmon fillets
2 cups whole grain mustard
1/4 cup apple puree, Granny Smith apples
1/4 cup honey
1 bunch fresh dill, cleaned and finely chopped
Combine mustard with apple puree and place over low heat, simmer or reduce slowly to evaporate most of the liquid. When completed, remove from heat and allow to cool to room temperature. Then stir in honey and chopped dill.
Remove salmon from packaging. Dry any oil from the top of the salmon and remove the skin. Apply the mustard mix and spread evenly to coat entire fillet. Dry crust to touch uncovered in either a convection oven or in a refrigerator overnight. When dry to the touch, you may slice with a sharp knife into desired serving portions.
Serve on toasted crouton or bread as an appetizer; makes approximately 50. Serve with mixed greens and a vinaigrette; makes approximately 25. Warm slightly and serve whole as a buffet feature.
Serves approximately 25.