Welcome to our dill recipe page.

Including smoked salmon and dill pate, pasta with salmon and dill, homemade potato salad with dill, and cheese and dill souffles.

Smoked Salmon and Dill Pâté

This smoked salmon pâté is delicious on fresh crusty bread, cream crackers or on hot buttered toast.
Ingredients

6 oz (170 g) of smoked salmon trimmings
3 oz (85 g) of unsalted butter
4 tbsp of single cream
1 tbsp of freshly chopped dill
4 tsp of lemon juice
pepper

Method

Melt the butter over a low heat in a small saucepan.
In the meantime, place all the other ingredients except for the pepper into a food processor.
Add the melted butter and process until the mixture is smooth.
Taste the pâté and add pepper accordingly.
Transfer the pâté into a dish and cover with cling film. Refrigerate until the pâté has set.
When ready spread on toast and serve.

Pasta with Salmon and Dill

There's never a better combination than fresh salmon, dill and cream. If you love pasta but are fed up with the same kind of sauces, this dish is heavenly.

Ingredients

14 oz (395 g) of dried pasta of your choice
10 oz (285 g) of fresh salmon fillet with skin removed
½ pint (300 ml) of double cream
8 fl oz (225 ml) of dry white wine
4 oz (115 g) smoked salmon slices
1½ oz (40 g) of butter
2-3 tbsp of freshly chopped dill
2 tbsp of wholegrain mustard
1 chopped onion
pepper

Method

In a large frying pan melt the butter over a medium heat and add the chopped onions. Cook for about 10 minutes or until the onions are soft. Make sure that they don't burn.
Add the white wine and the mustard and stir well.
Bring to the boil, reduce the heat and partially cover with a lid. Allow to cook until the mixture has reduced by half.
In the meantime, put a pan of salted water on to boil.
Cut the salmon fillet into small cubes and slice the smoked salmon into strips.
Once the water is boiling, add the pasta and cook until al dente.
Once the sauce has reduced to half, pour in the cream and simmer for 1 minute, stirring frequently.
Add the fresh salmon cubes and cook gently for several minutes until the salmon has firmed up.
Add the fresh dill and stir. Check the taste and add pepper.
Drain the cooked pasta, place back into the pan but away from the heat, add the sauce and the smoked salmon strips. Toss the pasta with the sauce and serve immediately.

Homemade Potato Salad with Dill

A homemade potato salad is always refreshing in the summer. You can make it as plain or as elaborate as you like, depending on how many extra ingredients you choose to add.

Ingredients

2 lb (905 g) of baby new potatoes
4 tbsp of freshly chopped dill
salt and pepper
For the dressing
4 tbsp of Greek yoghurt
4 tbsp of mayonnaise
4 tsp of wholegrain mustard
1 tsp of lemon juice
salt and pepper

Method

Scrub the potatoes and place into a large saucepan.
Pour in enough cold water to cover the potatoes and add a large pinch of salt. Bring to the boil and simmer until the potatoes are firm but cooked through.
In a separate small mixing bowl blend together all of the dressing ingredients and season with the salt and pepper.
Drain the cooked potatoes and allow to cool.
Once the potatoes are cool enough to touch, cut into halves or quarters according to preference and place in a mixing bowl.
Stir in the dressing and the chopped dill and mix well.
Serve warm or cover and refrigerate until cold.

Cheese and Dill Soufflés

These little cheese and herb soufflés are excellent for dinner parties. They are light and not too heavy on the stomach, leaving enough room for a few more courses.

Ingredients

10 fl oz (285 ml) of milk
4 oz (115 g) of mature Cheddar cheese
2 oz (55 g) of butter
1½ oz (45 g) of plain flour
3 eggs, separated
2 tbsp of grated Parmesan cheese
2 tbsp of freshly chopped dill
salt and pepper

Method

Preheat the oven to 400°F (200°C).
Grease 6 small ramekins or soufflé dishes with butter and sprinkle a little of the Parmesan cheese into each dish.
Gently melt the butter in a medium sized saucepan and add the flour. Mix well and cook for 2 minutes, stirring constantly.
Pour in the milk slowly and blend with the flour and butter.
Bring the mixture to a boil, stirring continuously and then reduce the heat to a simmer and cook gently for 5 minutes until the mixture has thickened. Stir frequently to prevent the mixture from sticking to the bottom of the pan or burning.
Remove the pan from the heat and set aside for 10 minutes.
Stir in the grated Cheddar cheese, egg yolks and the chopped dill. Mix well.
Season with salt and pepper.
In a separate clean glass bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Fold the egg whites into the cheese mixture incorporating as much air as possible.
Spoon the mixture into the prepared ramekins and place into the oven. Bake for 15 - 20 minutes or until the soufflés have risen and are golden brown in colour.
Remove from the oven and serve immediately.