Recipe by DaleB
This sauce is especially for hot smoked salmon (Kippers). It is quite piquant and is balanced from the sugar from brining the salmon, creating an explosion of flavor when eaten together. I have made this many times along with the smoked salmon. The reaction was that I should market the fish and the sauce. You could add honey to it and use it for fish but it works best as it was intended.
Top Review by Chef Dudo
What a pity I cannot give this more stars. Made it just as stated and we found the sauce way too sour, probably from the capers. The sauce would have benefited by adding a little honey or sugar and probably using less capers. Did not want to alter the recipe though. The day I made the sauce I let it sit in the fridge for a couple of hours before sampling it with smoked salmon. Unfortunately the only thing we could taste was the sourness. Since I had some left we tried it again the next day and then some of the other flavours came through, especially that it was hot from the red pepper flakes, but still way too sour. What a pity, it sounded so good. Still, I am glad I tried it. Thanks for posting. Made for PAC, Fall 2009.
- 1 cup sour cream
- 1 1⁄2 teaspoons dried dill (3 tbs fresh dill if you have it)
- 2 tablespoons stone ground dijon mustard
- 1 1⁄2 teaspoons lemon juice
- 2 teaspoons vermouth
- 1⁄2 teaspoon fresh ground cardamom
- 1 teaspoon finely chopped onion
- 1 dash red pepper flakes
- ground black pepper
- 2 tablespoons capers