This dish is a great meal for impressing your significant other or friends and is very easy to make. The dill sauce adds a fresh flavor to the salmon and the caviar adds a nice salt flavor. Fresh dill is highly recommended, but dried dill weed can be used. Sprinkle in enough to desired taste. I have drizzled lemon infused olive oil after the fish has been cooked and before you add the dill cream and caviar. This adds that “extra special something”. Lemon Infused Extra Virgin Olive Oil can be purchased on-line at Spicewood Food Company. If you can’t get lemon infused olive oil, omit it.
1/2 cup of sour cream
3 tablespoons of fresh dill minced (more or less depending on your taste)
Juice of 1/2 of a lemon
Salt and pepper to taste
Salmon & Garnish
4 – 4 oz. salmon fillets
Lemon Infused Extra Virgin Olive Oil (optional)
1 jar of black caviar
Mix the sour cream, dill, lemon juice and salt and pepper until well blended. Remove any lemon seeds that may have dropped into the sauce when squeezing the lemon. Refrigerate for at least a half hour for flavors to blend. The sauce can be made a day in advance and refrigerated.
Broil salmon on low for about 15 minutes or until some pink remains in the middle. The cooking time will depend on the thickness of the salmon and how well done you like it. Let salmon rest for a couple of minutes. Place the salmon on a plate, lightly drizzle with the lemon infused olive oil if using, add a dollop of the dill sauce and a smaller dollop of caviar. Serve remaining dill sauce and caviar on the side for those that want extra.
Suggested Side Dish
Classic Mashed Potatoes with fresh steamed asparagus as shown.
Try Roederer Estate Sparkling Wine (California), Zardetto Prosecco Brut Sparkling Wine (Italy) or Segura Viudas Brut Reserva Cava (Spain).