Dip/Sauce Fish, Cold and Warm

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READY IN: 35mins
Recipe by Scandigirl

This Dip/Sauce I often use for all types of fish, both cold and hot. For every day use I choose light sour cream only; we don't need the extra calories! Note: Cooking time is refridgeration time (30 minutes)!

Ingredients Nutrition


  1. Mix sour cream with caviar and dild.
  2. Taste with salt and pepper.
  3. If the sauce appear too thick, thin with a small amount of milk or cream.
  4. Let the dip/sauce stand 30 minutes in the fridge.
  5. Stir just before serving and decorate with 1 Tbsp.
  6. Caviar.

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