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.
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?
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...