Dill Sauces for Salmon???

Monsur Fromage du Pollet said:

Dill Mustard Sauce

Dill Dip

This recipe makes a really great pasta to make seafood ravioli.

--= Dill Dough =--

2 lemon
1 2/3 cup all-purpose flour
1 cup semolina (pasta flour)
1/2 teaspoon salt
1 1/2 tablespoon dried dill
4 eggs, lightly beaten
1 1/2 teaspoon olive oil

Remove zest from the lemon, and finely chop. Squeeze the juice from the
lemon. You should have about 3/4 tsp. of juice. Combine flour,
semolina, salt, and dill on a large cutting board or work surface. Form
a well in the center of the flour and add the eggs, oil, lemon juice,
and lemon zest. Begin mixing with your fingers (of one hand), using the
other hand to push flour from the outer edge of the flour well into the
eggs.

Continue mixing with one hand, using the other hand to support the
outer edge of the flour well to prevent the batter from flowing out the
side.

Continue mixing by hand until mixture becomes a firm paste. Roll into a
ball and knead, with the heel of your hand, for 5-10 min. or until dill
dough is smooth and feels silky. Transfer to a bowl, cover with plastic
and refrigerate for at least 1 hour. Remove from the ref. and allow to
rest at room temp for 15-20 min. before rolling out and cutting. To
finish pasta by hand, use a rolling pin to roll pasta into a thin sheet
(1/16 thick)

Dust sheet lightly with flour and then roll up (like a cigar) Slice
into desired thickness. Unroll each strip, shaking pasta to unravel. To
finish pasta using a machine, cut dill dough into 4 pieces, (keep 3 of
the pieces wrapped in plastic until ready to use.) Set machine rollers
so they are opened to the widest setting. Flatten portion of dill
dough, dust lightly with flour and pass through the rollers. Lay the
rolled dill dough on a floured surface and fold in thirds to make 3
layers. Flatten again, lightly dust with more flour and pass through
the machine 5-6 more times, decreasing the setting of the rollers each
time, until desired thickness is reached.

Cut as described above, or cut dill dough using the machine attachment
following manufactures directions.
---

Sheldon

Monsur Fromage du Pollet said:

Dill Mustard Sauce

Dill Dip

This recipe makes a really great pasta to make seafood ravioli.

--= Dill Dough =--

2 lemon
1 2/3 cup all-purpose flour
1 cup semolina (pasta flour)
1/2 teaspoon salt
1 1/2 tablespoon dried dill
4 eggs, lightly beaten
1 1/2 teaspoon olive oil

Remove zest from the lemon, and finely chop. Squeeze the juice from the
lemon. You should have about 3/4 tsp. of juice. Combine flour,
semolina, salt, and dill on a large cutting board or work surface. Form
a well in the center of the flour and add the eggs, oil, lemon juice,
and lemon zest. Begin mixing with your fingers (of one hand), using the
other hand to push flour from the outer edge of the flour well into the
eggs.

Continue mixing with one hand, using the other hand to support the
outer edge of the flour well to prevent the batter from flowing out the
side.

Continue mixing by hand until mixture becomes a firm paste. Roll into a
ball and knead, with the heel of your hand, for 5-10 min. or until dill
dough is smooth and feels silky. Transfer to a bowl, cover with plastic
and refrigerate for at least 1 hour. Remove from the ref. and allow to
rest at room temp for 15-20 min. before rolling out and cutting. To
finish pasta by hand, use a rolling pin to roll pasta into a thin sheet
(1/16 thick)

Dust sheet lightly with flour and then roll up (like a cigar) Slice
into desired thickness. Unroll each strip, shaking pasta to unravel. To
finish pasta using a machine, cut dill dough into 4 pieces, (keep 3 of
the pieces wrapped in plastic until ready to use.) Set machine rollers
so they are opened to the widest setting. Flatten portion of dill
dough, dust lightly with flour and pass through the rollers. Lay the
rolled dill dough on a floured surface and fold in thirds to make 3
layers. Flatten again, lightly dust with more flour and pass through
the machine 5-6 more times, decreasing the setting of the rollers each
time, until desired thickness is reached.

Cut as described above, or cut dill dough using the machine attachment
following manufactures directions.
---

Sheldon

Monsur Fromage du Pollet said:

[snip]
Dill Dip
1 cup mayonnaise
1 cup sour cream
1 tablespoon parsley
1 tablespoon dried onion
1 teaspoon seasoned salt
1 teaspoon dill weed

Combine and allow to chill for several hours to blend seasonings.

Serve with raw carrots, broccoli, cauliflower, and celery.
This is good on Salmon as well.

As a topping for salmon this is also good with some cucumbers, peeled,
seeded, sliced thinly, mixed in. If you add them, you might increase
the dill (to taste, of course). -aem

Sheldon said:

This recipe makes a really great pasta to make seafood ravioli.

--= Dill Dough =--

2 lemon
1 2/3 cup all-purpose flour
1 cup semolina (pasta flour)
1/2 teaspoon salt
1 1/2 tablespoon dried dill
4 eggs, lightly beaten
1 1/2 teaspoon olive oil

[directions snipped]

OMG! That sounds ethereal!

--
Jean B.