My last post was about the chive pancakes with Salmon we had on Shrove Tuesday. I loved them so much and as there was a bit of smoked salmon and a handful of chives left over I decided to finish them off for lunch today.
What really made me want to have these again was the mustard dressing I had on the salmon and salad. I know many people can be put of by English mustard as its heat can be a little uncomfortable on the nose and if over used in a recipe it can over power a dish killing other flavours.
This recipe uses Dijon mustard which is a softer French mustard which is similar to English mustard but is blended with vinegar. This sharpness takes out the heat, so dijon mustard is subtler than its English cousin. It can be used to enhance the flavour of other ingredients in a dish. The lemon juice also cuts through the heat of the mustard and its citrus flavour marries well with the chives.
This recipe goes very well with a simple green salad and works equally well with Fish or Chicken.
Ingredients, for two main salads.
2tsp Dijon mustard
100ml Olive Oil
Juice of 1 Lemon
A handful of Chives, cut very finely with some scissors.
Chop the chives and in a mixing bowl stir through the mustard. Squeeze the lemon juice in and whisk.
Slowly pour the olive oil in whilst constantly mixing. If the dressing starts to split (the oil separates) stop adding oil and give it a hard whisk until it comes back together. Keep whisking till you have added all the oil.
Serve with a simple green salad of mixed leafs and warm green beans or mange tout.