Recipe by evelyn/athens
I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.
Top Review by Torachef 1997
I used fat-free Greek yogurt for the base, and it worked great. Used with poached salmon, but I am saving the leftovers to use with other fish. Really enhanced the flavor of the fish. I see this recipe has been up for a long time, but it is still a winner!
- 1 cup sour cream
- 3 tablespoons fresh dill
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon sugar (optional)
- fresh ground pepper