Roasted sunday brunch with smoked salmon, sweet potatoes, and mustard-dill sauce
Roast
Roasting
A Sunday favorite in our house is to cook up a hash with potatoes and onions in a skillet with a bit of meat from last night's dinner, then flavor it all with a deglazing sauce and maybe some herbs. This is not that hash. Instead, I wanted to highlight the last bit of really good smoked salmon we picked up on a recent trip to Seattle and decided to serve it with a mustard sauce from Marcus Samuelsson's Aquavit cookbook. Although Samuelsson says the mustard sauce should be prepared at least four hours ahead of time, I made it as the vegetables roasted and served it almost immediately, to no complaints.
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