Ingredients:

  • 1 cup full-fat sour cream
  • 2 Tablespoons good quality mayonnaise
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Teaspoon Dijon mustard
  • 2 Tablespoons finely chopped fresh dill
  • 1/4 Teaspoon fine sea salt (or to taste)
  • 1/8 Teaspoon freshly ground black pepper (or to taste)

Instructions:

  1. Finely chop the fresh dill. Set aside a tiny pinch for garnish, if desired.
  2. In a small mixing bowl, combine the sour cream, mayonnaise, fresh lemon juice, and Dijon mustard.
  3. Whisk the mixture vigorously until it is completely smooth and uniform, ensuring no lumps of mustard remain.
  4. Gently fold in the majority of the chopped fresh dill. Add the salt and pepper.
  5. Taste the sauce. Adjust seasoning as needed, adding a tiny squeeze more lemon for zing or a teaspoon of cold water if it is too thick.
  6. Cover the bowl and let the sauce rest in the refrigerator for at least 15 minutes to allow the dill flavour to infuse the cream base.
  7. Drizzle generously over cooked salmon and garnish with the reserved dill or a thin lemon slice before serving.