This dill sauce for salmon would be equally good with any other plain cooked fish.
Some fish can be a little dry or bland and a cold sauce is a good way of 'spicing' it up.
People often ask me 'what sauce can I serve with fish' well, here's the answer - this sauce will go with any fish.
Halibut is tasty but the sauce would be a good one to serve with it.
Oily fish sometimes needs a sharp sauce to cut through the oiliness - so trout, mackerel etc would also go well with it.
If you're going to serve a whole poached salmon, then double up the quantities - this is good for four people for a main meal, so for a buffet you would need two to three times as much.
Adjust the seasoning after chilling.
You need to dice the cucumber very finely before mixing into the sauce.
2 cups sour cream
1 teaspoon Dijon-style mustard
1/4 teaspoon white pepper
chopped dill weed - a small handful
1 tablespoon fresh lemon juice
1 teaspoon capers - chopped
1/2 cucumber - diced
Combine all the ingredients in a bowl.
There - how easy was that!
I would allow the sauce to chill in the fridge for at least 30 minutes before serving.
This would make a great dip for crackers, potato chips (crisps) strips of pepper, carrot, cucumber, trimmed radish - it's a very versatile sauce, great for a buffet dip.
You may also like these recipes
By Liz Alderson
Dill sauce is a very versatile cold sauce that you can use for any seafood or as a dip for chips. A great sauce for serving with a cold buffet.
Prep Time: 10 minutes
Cook time: 0 minutes
Main Ingredient: dill, sour cream, capers