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Photograph of Yoghurt and Crème Fraîche Dressing with Lemon, Horseradish, Dill and Mint

Yoghurt and Crème Fraîche Dressing with Lemon, Horseradish, Dill and Mint

A fresh, light, herby, dressing with the warmth of horseradish, the tang of lemon, a hint of anise from the dill and the sweetness of mint. Delicious with fish for a lunch or supper and ideal on a warm summer's day. Adapted from a Sara Jenkins recipe I found on Food 52.

Course Lunch, Side Dish, Supper
Keyword Crème Fraîche, dill, dressing, Horseradish, lemon, Mint, yoghurt
Prep Time 5 minutes
Servings 4

Ingredients

  • 5g roughly chopped dill (or use parsley)
  • 5g roughly chopped mint, stems removed (or use parsley)
  • 100g natural yoghurt
  • 50g crème fraîche (or use more yoghurt)
  • 1 lemon -grated zest and juice
  • 1 tablespoon creamed horseradish
  • ¼ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Blitz the herbs in the food processor until finely chopped.

  2. Add all the remaining ingredients and blitz until well mixed. You may need to stop the motor and scrape down the sides of the bowl and blitz again.

  3. Deicous swerved with fish and grilled chicken.

Recipe Notes

Equipment:

  • food processor
  • chopping board and knife
  • grater
  • lemon reamer
  • kitchen scales and measuring spoons