Cold Smoked Salmon with Herb Sauce

By: Betty Crocker®

"Whole smoked salmon stars on appetizer tables, and this recipe is no exception. Dill, watercress and lemon flavors are captured in the Herb Sauce."

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Original Recipe Yield 12 servings

Make Herb Sauce. Place dill weed, watercress and onions in food processor. Cover and process until minced. Stir in remaining ingredients. Cover and refrigerate at least 1 hour to blend flavors.
Remove head, tail and fins from salmon. Carefully peel off skin. Place on large platter. Serve with Herb Sauce. Garnish with fresh dill weed, watercress or sliced lemon if desired.