1.5 lbs baby potatoes, cooked and chilled (you can used leftover potatoes for this)
6 oz smoked salmon
2 tsp. dark brown sugar
1 tsp. fresh lemon juice
2 tsp. Lakeshore mustard
1 tsp. olive oil
1 heaped tbsp. mayonnaise
2 heaped tbsp. finely chopped fresh dill (or 4 tsp. of dried dill)
Seasalt and freshly ground black pepper
Whisk the dark brown sugar and lemon juice together until the sugar has dissolved.
Add the mustard, oil and mayonnaise, whisking all the time.
Finally, add the fresh dill, season with a pinch of seasalt and freshly ground pepper. Whisk again. This sauce is meant to be fairly runny. If you find it too runny, add a little more mayonnaise. (If you have a blender, put all the ingredients in and whizz for one minute!)
This sauce can be kept for a week in the fridge and actually tastes even better a day old, as it allows the dill to penetrate the sauce even more.
Source: Bord Bia