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."
photo by a user photo by a user
Ready In:
1 cup




  • 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.

Questions & Replies

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  1. 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!
  2. 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.
  3. Great! I was looking for this dipping sauce, I had it before, but never knew how to make it. Thanks for the post evelyn
  4. This is perfect for cold poached bluefish (Recipe #240974). Bluefish, like salmon, poaches very nicely. Jim
  5. really easy, and very tasty! I used light creme fraiche rather than sour cream, and served it with Salmon


<style>body { background: url(""); background-repeat: repeat-y; }</style> 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.
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