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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This dip/sauce is great for shellfish. However it's also great for cold fish dishes. Instead of using both light and regular sour cream I often use only light. NOte: Cooking time is refridgeration time (30 minutes) Ingredients:
175 ml light sour cream |
175 ml sour cream, regular |
3 teaspoons mustard |
1/2 teaspoon green peppercorn, chopped finely |
2 tablespoons finely chopped dill |
2 tablespoons coarse salt |
1/8 teaspoon pepper |
fresh dill, snippings |
Directions:
1. Mix the sour cream with mustard and dild.
2. Taste with salt and pepper.
3. If the sauce is too thick, then thin with a bit of milk or cream.
4. Let the dip/sauce stand 30 minutes in the fridge.
5. Stir together just before serving.
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