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.
This recipe sums up why we should support the small supplier: a wonderful baked salmon dish using fish from a smokery just down the road from Delia's house in Suffolk.
A lovely light terrine that's just perfect with a crisp salad and good bread. What's more, you can easily increase the quantities and make this for a buffet or party.
This has to be one of the most sublime combinations: soft, creamy scrambled egg, together with the subtle, smoky flavour of the salmon.
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. Perfect for easy entertaining.
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
Supermarket dill-pickled cucumbers are always a bit on the sweet side for me, so this is my attempt at capturing that lovely sour New York deli-type pickle.
I've adapted this from a Jewish recipe in which the cakes are coated in matzo meal before frying. Failing that of course wholewheat or even plain flour will do perfectly well.
These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?
A great recipe for entertaining, this is simply a luxurious fish pie. You can make it in advance and freeze it for a stress-free time on the day - all you need with it is a crisp green salad.