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Nille’s famous mustard & dill sauce

By Changmoh • Thursday, 12 March 2015 • Food & Drink, My Holidays, Recipes, Travel

After a stroll to the water’s edge, just as the sun was sinking yesterday evening, we turned for home and made dinner.

The view across the water in southern Sweden where we are staying

Without further a-do, here is the recipe for a traditional Swedish sauce that is positively life-changing when eaten alongside some home-cured gravadlax…it also transforms store-bought gravadlax and perks up cold seafood no end.

I even love it slathered on a toasted rye and smoked salmon sandwich (my breakfast this morning).

SERVES 6
20-30g 1 bunch of dill, chopped
3 tbs Swedish mustard (mine is Slotts brand but try Ikea)
3 tbs Dijon mustard
2 tbs sugar
good pinch of salt
liberal amounts of white pepper
2 tbs white wine vinegar
2 tbs rape seed oil or sunflower oil

METHOD
Remove the stalks from the dill and finely chop the wispy leaves.

In a bowl – the one you are going to serve it in will be fine – mix the mustards, sugar, salt and pepper together. Add the vinegar and stir well.

Next add the oil, bit by bit, until you get the right consistency – you may not need the whole two tablespoons of it. Stir in each glug well before adding more; you will feel the sauce thickening.

Carefully add the oil, bit by bit

Add the chopped dill...and mix well

Add the chopped dill and mix well.

Serve as a sauce with any fish you fancy, but I like it best with gravadlax or, failing that, smoked salmon.

It will keep, covered, in the fridge for a week or so.

Top image courtesy of Family Fresh Cooking

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    Why the strange name? Changmoh is an amalgamation of the words Chinese & 'Angmoh' (local speak for Caucasian should you be reading this in a country other than SG) // I'm an English girl living in Singapore and love the local way of life so much that I actually think I’m half Chinese. Maybe even three-quarters // Freelancer writer, author and editor ... you read it here first.

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