Ingredients
1
untreated cedar plank, 12x6 inches
1
salmon fillet, about 1 inch thick (1 lb)
2
tablespoons mayonnaise or salad dressing
2
teaspoons Dijon mustard
1
teaspoon grated lemon peel
1/2
cup sour cream
1
teaspoon chopped fresh or 1/2 teaspoon dried dill weed
1
jar (3 1/2 oz) small capers, drained
1/4
cup spicy brown mustard
2
hard-cooked eggs, finely chopped
1
cup thinly sliced cucumber
32
slices cocktail rye bread
Preparation
Soak cedar plank in water 1 to 2 hours.
Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Place salmon, skin side down, on plank. In small bowl, mix mayonnaise, mustard and lemon peel. Brush generously over salmon.
Place plank with salmon on grill for indirect cooking. Cover grill; cook over medium heat 25 to 30 minutes or until salmon flakes easily with fork.
Remove salmon from plank to platter, using large spatula, or leave salmon on plank and place on large wood cutting board or platter.
In small bowl, mix sour cream and dill weed. Place remaining accompaniments except bread in individual small bowls. Place sour cream mixture and remaining accompaniments around salmon. Serve salmon and accompaniments with bread.
