Smoked Salmon with Creamy Dill Sauce

OK, this is 100% one of my ALL TIME favorite recipes in the WORLD!! I am not quite sure why I am only sharing just now!! Also, its so incredibly easy and there are so many ways to eat it!! I love making a creamy dipping sauce and toast points and eat it as an app! So good and pairs perfectly with a deliciously crisp white wine! Go ahead and make this for your Easter feast!!

Ingredients

For the salmon:

• salmon filet
• chopped dill
• 1 tbsp olive oil
• salt and pepper

For the sauce:

• 1 cup mayo
• 1 large tbsp chopped dill
• 1/2 shallot, chopped
• 1 tsp chopped capers
• 2 dashes Worcestershire
• 1/2 tsp sugar
• squeeze of lemon
• salt 
• pepper

For the toast points

• thin sliced white bread, cut in half

Directions

1. Start by making the sauce! Mix all ingredients together in a large bowl! Season to taste!! Refrigerate and taste after about an hour. Add ingredients if necessary
2. Remove salmon from the fridge. Rub with olive oil, salt and pepper. Rub a generous amount of chopped dill on top! Make a foil boat & place salmon inside. Let sit on counter until ready to grill! 
3. Preheat oven to 425 and bake bread for about 10-15 minutes, or until crisp.
4. Set up a grill for smoking on indirect heat. I used large chunks of mesquite wood for my smoke! Cook on 150-200 for about 1 hour or until cooked through!
5. Remove from grill, refrigerate until ready to eat!
6. Serve with toast points and creamy sauce!! ENJOY!