Real Food - Summer 2019

34 real food summer 2019

MORE WITH DILL

— Dill and dairy products were made for each other. Add 2 tablespoons chopped fresh

dill to ½ cup cream cheese and use in place of mayonnaise as a sandwich spread.

— Make herbed butter using 2 tablespoons chopped fresh dill whisked into

1 cup soft butter. Serve with cooked vegetables or top a grilled steak with a pat.

— Toss 2 tablespoons chopped fresh dill with perfectly cooked carrots

or fresh summer peas.

— Dill makes fish and seafood sing, so make the dill cream sauce

whenever you enjoy the bounty from the sea.

— Chop fresh dill into borscht or stir into sour cream and use a dollop

with any summer soup.

— Add 1 or 2 tablespoons chopped fresh dill to add zip to cooked

rice, lentils or beans (remember it’s a digestive, so it helps

with lentils and beans).

Dill Cream Sauce

with Smoked Salmon

MAKES 4 SERVINGS

Fresh dill has a clean, fragrant aroma of licorice and lemon

that holds memories of Scandinavian gravlax and open-faced

sandwiches. In fact, we’ve used it in yogurt as the perfect accom-

paniment for our smoked salmon appetizers, and you can pair it

with poached or grilled fresh salmon fillets instead of smoked fish.

Dill is antimicrobial and a good source of calcium, iron and magne-

sium. The seeds are a digestive, helping to treat heartburn, colic and gas.

For the Dill Cream Sauce

½ cup Greek-style plain yogurt

3 tablespoons chopped fresh dill

1 tablespoon drained capers

1 green onion, finely chopped

1. For the dill cream sauce, combine yogurt, dill, capers and
   onion in a bowl and stir to mix well.


2. For the appetizers, spread each slice of bread with 2 table-
   spoons of dill cream sauce. Divide the salmon into 4 equal
   portions and pile each portion onto a slice of bread. Cut slices
   into 4 pieces and garnish each square with a tip of dill to serve.
   Cook’s Notes:

• Greek-style yogurt is thick and creamy, but you can use regular plain yogurt.
  Set a fine-mesh strainer over a bowl and spoon about 1 cup of plain yogurt
  into it. Set the bowl and strainer in the refrigerator for 30 minutes. The longer
  you strain the yogurt, the thicker it will become. Don’t throw out that drained
  liquid. Use it in soups or add it to your morning smoothie.


• For grilled salmon, double the Dill Cream Sauce recipe to make 1 cup and either
  serve sauce over each of 4 salmon servings or pass separately at the table.
  For an added burst of flavor, prior to grilling, drizzle juice from half of a lemon
  over fillet and rub with a mixture of 3 tablespoons extra virgin olive oil with
  2 tablespoons chopped fresh dill.

8 ounces smoked salmon, skin

removed and meat flaked

4 thin slices dark rye

or pumpernickel bread

16 fresh dill tips for garnish