This simple, delicious creamy sauce is fabulous with my Fish Mousseline Terrine. Also super tasty with other fish dishes, including smoked salmon and trout.
190g of sour cream
35g of prepared horseradish cream
1 tablespoon of fresh lemon juice
1/4 cup of finely chopped fresh dill
Salt and pepper
Blend the first four ingredients in a bowl and season to taste with salt and pepper.
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Dwayne barbecued the marlin fillets, while I threw together a salad of mixed lettuce leaves, ruby grapefruit, thinly sliced fennel, red onion, cucumber, tomato and spring onions.
For the dressing I used dill, lime and a little olive oil. Simple, yet really enjoyable.