This herb is best known for its use in Scandinavian cooking – gravadlax for example – or in commercially pickled cucumbers, where the leafy heads and the seeds are used.
The seeds have to be planted annually, but grow very easily; the feathery leaves have a sharp, aromatic flavour. Chopped, they are good in sauces for fish, or added to butter to melt over.
Dill goes particularly well with soured cream dressings or sauces and has a great affinity with cucumber.
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
Classic fishcakes are wonderfully frugal food, as they allow you to 'stretch' 1lb of fish to serve 4-6 people. And who's complaining with recipes as good as this, pepped up with the addition of capers, parsley and cayenne?
Does someone you know deserve breakfast in bed? If so, this is the recipe for you - luxurious smoked salmon and creamy scrambled eggs piled into a soft brioche. Yum!
Salmon fishcakes are such a treat, yet are amazingly easy to make: just red salmon and creamy mashed potato in a crisp coating. The sauce perfectly complements the fish too...
A crunchy rosti topping is ideal for a fish pie, providing a contrast of textures with the soft, creamy fish and seafood beneath. This recipe is a four-star favourite and perfect for easy entertaining.