Creamy Horseradish Dill Sauce

By Ann Fulton

Bright, herby, and quick to make, this creamy sauce will elevate fish, crab cakes, latkes, baked potatoes and more. 
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Bright, herby, and quick to make, this creamy sauce will elevate fish, crab cakes, latkes, baked potatoes and more. 


Not every actor in a movie can have a starring role. Strong supporting characters are integral to the success of any movie – or play or television show for that matter.

That’s how I view this sauce. You wouldn’t want to eat it by the spoonful, but add a spoonful to the top of your favorite simple seafood recipe, and you’ve got a potential award winner!

The combination of horseradish and dill makes this sauce really sing. It’s bright, zesty, and perfectly suited to “Party Salmon,” a make-ahead recipe that I highly recommend adding to any and every holiday buffet – and even your regular dinner rotation.  

It’s also a terrific upgrade to regular sour cream when serving latkes. If you haven’t tried these Crispy Latkes (pictured below), you must!

There's no draining or soaking in this recipe for the crispiest latkes, which come together quickly and easily, and make a crowd-pleasing appetizer or side. We love them topped with the horseradish dill sauce and smoked salmon!

Crispy latkes are a memorable appetizer when topped with a dollop of the horseradish dill sauce and a piece of smoked salmon. 

Party Salmon

The simple sauce adds a creamy burst of flavor to Party Salmon, which is an easy entertaining staple. Yet it’s ease, flavor, versatility, and health appeal make it a popular weeknight meal in our house. Plus it can be prepared in advance and leftovers add filling protein to bagels, avocado toast, grain-based bowls, and salads.

Bright, herby, and quick to make, this creamy sauce will elevate fish, crab cakes, latkes, baked potatoes and more. 

If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated.

Creamy Horseradish Dill Sauce
Yield: ¾ cup
Try this bright and zesty sauce on your favorite baked, broiled, or grilled fish or dolloped on crab cakes in place of cocktail or tartar sauce. It's also delicious mashed into a baked potato, as a dip for broccoli and latkes, and in place of plain sour cream with other savory dishes.
  • ⅓ cup (80g) sour cream or Greek yogurt (I like 2% or whole)
  • ⅓ cup (70g) mayonnaise
  • 1 tablespoon minced or grated onion
  • 1 teaspoon (5ml) freshly squeezed lemon juice
  • 2 teaspoons (10g) prepared horseradish
  • 1 tablespoon chopped fresh dill (may substitute ¾ teaspoon dried dill)
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon each Kosher salt and freshly ground pepper
  1. In a small bowl, mix together all of the ingredients. Add salt and pepper to taste. I add a pinch or two (1/16 to ⅛ teaspoon) of each.
  2. Cover and store in the refrigerator. If possible, allow at least an hour or two for the flavors to meld prior to serving.
  3. Storage: Covered and refrigerated, the sauce will keep up to 2 weeks.

*For those who like a punchier sauce, increase horseradish 1 tablespoon, and lemon juice to 1½ teaspoons. Taste and add more of each if you prefer an extra punchy sauce. Add more dill if you prefer as well.


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    1. Ann Post author

      So happy it was a hit with the salmon! And yes, it’s so good with the latkes and so many other things…even a turkey sandwich!

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