Smoked Salmon Carpaccio with Mustard-Dill Sauce

• Mustard-Dill Sauce
• 3 cups GREY POUPON Classic Dijon Mustard
• 3/4 cup water
• 3/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
• 3 cups olive oil
• 1/2 cup brown sugar, packed
• 6 Tbsp. fresh dill, chopped
• 1 Tbsp. TAPATIO Hot Sauce
• Salmon
• smoked salmon, thinly sliced
• 1-1/2 gal. cucumbers, peeled, cut into long thin slices (see Tip)
• 48 each cherry tomatoes, quartered
• 3 cups red onions, shaved
• 1-1/2 gal. micro greens

1. Mustard-Dill Sauce: Beat mustard, water and lemon juice in large bowl with whisk until well blended.
2. Gradually add oil, beating constantly until well blended.
3. Stir in brown sugar, dill and hot sauce.
4. Pour into plastic squeeze bottle; refrigerate until ready to use.
5. For each serving: Arrange 3 oz.
6. salmon in thin layer on serving plate.
7. Place 1/2 cup of the cucumber slices in center of plate.
8. Arrange 4 tomato quarters around cucumbers; sprinkle with 1 Tbsp.
9. onions.
10. Drizzle salmon with about 1 Tbsp.
11. of the Mustard-Dill Sauce; sprinkle with 1/2 cup micro greens.

poupon, water, lemon juice, olive oil, brown sugar, fresh dill, salmon, salmon, cucumbers, cherry tomatoes, red onions, micro greens

Taken from www.kraftrecipes.com/recipes/smoked-salmon-carpaccio-mustard-dill-sauce-97781.aspx (may not work)