Creamy Dill Sauce (for Smoked or Poached Fish)
"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."
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 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
- 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.
- Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.
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Reviews
-
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! -
This is the first time I have tasted dill sauce over fish...We loved it. Put it over swordfish.<br/>I did use non fat sour cream and Brownwood Farms Kream Mustard instead of dijon.
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Great! I was looking for this dipping sauce, I had it before, but never knew how to make it. Thanks for the post evelyn -
This is perfect for cold poached bluefish (Recipe #240974). Bluefish, like salmon, poaches very nicely. Jim -
really easy, and very tasty! I used light creme fraiche rather than sour cream, and served it with Salmon
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
