Creamy Dill and Caper Sauce for Salmon Cakes

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon capers, rinsed
• 1 teaspoon lemon juice
• 1 clove garlic, minced

Steps

1. 1 In a small bowl, whisk together mayonnaise and sour cream until smooth.
2. 2 Stir in chopped dill, capers, lemon juice, and minced garlic.
3. 3 Taste and adjust seasoning with salt and pepper if needed.
4. 4 Cover and refrigerate until ready to serve.

Equipment

• Whisk
• Small bowl

Variations

• Add a splash of hot sauce for a spicy kick.
• Stir in a teaspoon of Dijon mustard for extra tang.

Substitutions

• Substitute Greek yogurt for sour cream to lower fat content.
• Use dried dill if fresh isn’t available, but reduce to 1 teaspoon.

Pairings

• Salmon cakes
• Grilled fish
• Seafood platter

Nutrition

Tips

• For a lighter sauce, use Greek yogurt in place of mayonnaise.
• Letting the flavors meld in the fridge for an hour will deepen the taste.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: This sauce does not freeze well due to the mayonnaise and sour cream.

Serving Suggestions

• Serve alongside crispy salmon cakes with a wedge of lemon.
• Pairs wonderfully with grilled fish or as a dip for seafood appetizers.

FAQ