Creamy Dill Sauce With Mustard & Capers |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This sauce is especially for hot smoked salmon (Kippers). It is quite piquant and is balanced from the sugar from brining the salmon, creating an explosion of flavor when eaten together. I have made this many times along with the smoked salmon. The reaction was that I should market the fish and the sauce. You could add honey to it and use it for fish but it works best as it was intended. Ingredients:
1 cup sour cream |
1 1/2 teaspoons dried dill (3 tbs fresh dill if you have it) |
2 tablespoons stone ground dijon mustard |
1 1/2 teaspoons lemon juice |
2 teaspoons vermouth |
1/2 teaspoon fresh ground cardamom |
1 teaspoon finely chopped onion |
1 dash red pepper flakes |
ground black pepper |
2 tablespoons capers |
Directions:
1. Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
2. Allow to sit for an hour or two for the flavors to combine.
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