Creamy Dill Sauce (for Smoked or Poached Fish)

Total Time
5mins
Prep 5 mins
Cook 0 mins

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.

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

(8)
Most Helpful

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!

Torachef 1997 February 20, 2012

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.

CIndytc May 20, 2011

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

Um ahmad al gimzawie October 11, 2008

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