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.
Try with Oven Baked Salmon with Lemon, Dill and Mint accompanied by new potatoes served with a dab of butter and Asparagus and Tender Stemmed Broccoli Roasted with Lemon Rind.
I make this in the food processor:
- blitz the herbs
- add remaining ingredients and blitz again
- all done!
If you do not have a food processor, you can finely chop the herbs, grate the lemon rind and mix with the remaining ingredients. Easy peasy.
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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.
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
-
Blitz the herbs in the food processor until finely chopped.
-
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.
-
Deicous swerved with fish and grilled chicken.
Recipe Notes
Equipment:
- food processor
- chopping board and knife
- grater
- lemon reamer
- kitchen scales and measuring spoons
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