Recipes

The Wursthutte

Smoked Salmon with Mustard Sauce

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

IngredientsMethod
The Wursthutte
The Wursthutte

Ingredients

1

Packet of Smoked Salmon

Mustard Sauce

90 g

Mild English Mustard

Fresh Dill Finely Chopped

Vegetable Oil

Castor Sugar

White Vinegar
The Wursthutte
The Wursthutte

Method

  • Any sausages will accompany the red cabbage. Use your favourite. Or serve with some smoked ham, kassler or turkey.

Tip

  • You can use a food processor if you wish
  • This mustard will keep in the fridge in a closed jar for up to 10 days
The Wursthutte

Meet Stephan Muller
The Wursthütte owner since 2013.

Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.

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