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!
Crispy latkes are a memorable appetizer when topped with a dollop of the horseradish dill sauce and a piece of smoked 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.
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.
- 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
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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.
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Cover and store in the refrigerator. If possible, allow at least an hour or two for the flavors to meld prior to serving.
- 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.
Perfect with the party salmon, and I like Ann’s idea of using it on her latkes.
Delicious!
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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yogurt and dill are a great combination and the tangyness of horseradish makes my tummy smile xoxo
Mine, too, Beverley! Hope all is well across the pond! xo