Prep 5 mins
Cook 0 mins
I prefer to make this sauce ahead to give the flavors time to blend together. I've usually served this with salmon baked with a combination of white wine, tarragon, dill & shallots or scallions. I'm posting this the way it originally came to me, but nowadays I would omit the salt and let others add it at the dinner table.
- 236.59 ml sour cream
- 59.14 ml mayonnaise
- 1 salt
- 1.23 ml pepper
- 29.58 ml chopped fresh dill
- 14.79 ml drained capers
- 4.92 ml lemon juice
- Combine sour cream through lemon juice in small bowl.
- Refrigerate until ready to use.
I was looking for a dipping sauce for smoked salmon and Jan suggested this. It was perfect for our Christmas Day. I did increase the amount of capers slightly and added an extra squeeze of lemon but other than that, followed the recipe exactally. Fabulous flavour.
Lovely sauce! I adore capers so I doubled the amount I used in this recipe!
This was delicious. I made it early in the day also to let the flavors combine. I just used salmon that I baked with some dill and lemon juice sprinkled on it. I had a couple of spoonfuls leftover and had it the next day with a hard boiled egg. Yummy! Will definitely be making this again!