Dill Horseradish Sauce Recipe
Dill and horseradish are a classic combination in Nordic cuisine. Light, fresh and subtle, yet flavoursome and a great accompaniment to salmon or any fish. This mayo, dill and horseradish sauce is so quick and easy to mix together with store cupboard ingredients and a handful of fresh dill. You could use dried dill too.
When it comes to cooking fish, I like the fish to be star of the show and have a little interesting sauce on the side. I enjoy the easy to make Beetroot Gin and Yogurt Sauce-and a quick no cook Beetroot Gin Chutney. However this sauce is even easier to make.
I tend to either make my beer batter fish and chips and tartare sauce or I will bake salmon in a super hot oven, nothing too fussy and it is usually is a quick meal. This sauce adds a refreshing twist. In summer it is wonderful and light and in the depths of winter if you need to transport yourself to have a virtual escape to a summer place, this is a wonderful way to do it.
I bake my side of salmon in a hot oven 220 degree C. The salmon, usually around 600g-800g side, takes about 17 minutes to cook through. It is really super quick and easy.
Salmon is delicious cold, and when you are catering in the summer it really makes a wonderful centrepiece and easy entertaining option. Freshly squeezed lemon juice and a covering of olive oil over the fish is all it needs. If you are partial to a little butter, cubes scattered over the top, it is indulgent and add extra richness to the baked fish.
Back to the dill sauce, it is very easy and the most time consuming part is chopping the dill and that takes a minute. I often use dried dill, it works well. Taste as you go along you may prefer a little more vinegar, dill or horseradish.
Enjoy this sauce with:
In a fish finger sandwich or wrap
As a topping to a smoked salmon canapé, use sparingly so as not to overpower the subtle smoked flavour.
- 1 teaspoon Dijon mustard
- ⅓ cup mayonnaise
- ⅓ cup sour cream or greek yogurt
- 1 heaped teaspoon horseradish cream
- 3 tablespoons white wine vinegar
- a handful about 5 tablespoons freshly chopped dill
- ¼ teaspoon garlic salt
- pepper to taste
- Mix and enjoy
If you dislike garlic salt you can use table salt and a ¼ clove of garlic instead, or omit if you aren't partial to garlic.
If you wish you can used 1 heaped tablespoon of dried dill instead.