Dip/Sauce Fish, Cold and Warm

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)!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 175  ml light sour cream
• 175  ml sour cream, regular
• 5  tablespoons black caviar
• 2  tablespoons dill, fresh,finely chopped
• 1⁄2 teaspoon coarse salt
• 1⁄8 teaspoon pepper

• Decoration

• 1  tablespoon black caviar

Directions

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.