Creamy Dill Sauce (for Smoked or Poached Fish)

evelyn/athens's Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• 1 cup sour cream
• 3 tablespoons fresh dill
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sugar (optional)
• salt
• fresh ground pepper

Directions:

1. Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
2. Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.

Reviews

[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!

[CIndytc]

This is the first time I have tasted dill sauce over fish...We loved it. Put it over swordfish.
I did use non fat sour cream and Brownwood Farms Kream Mustard instead of dijon.

[Um ahmad al gimzawie]

Great! I was looking for this dipping sauce, I had it before, but never knew how to make it. Thanks for the post evelyn