Creamy Sour Cream Dill Sauce with Garlic and Lemon

What you need

• 30 g (1 large bunch) fresh dill, thick stems removed
• 1 lemon
• 1 clove garlic, peeled
• 200 g (3/4 cup) sour cream, full-fat
• salt, to taste
• black pepper, freshly ground, optional

Method

Restated from the original video

1. 1

   Chop the dill very finely, then sprinkle it with a good pinch of salt and mash it with the flat of the knife until it darkens and turns moist.

2. 2

   Grate the zest from the lemon, about 1/2 tsp, and squeeze 1 tbsp of juice.

3. 3

   Press the garlic or grate it to a paste.

4. 4

   Stir the sour cream, dill, lemon zest, lemon juice and garlic together until evenly green.

5. 5

   Cover and chill for 15 min so the flavors blend.

6. 6

   Taste and add more salt, a little black pepper or a few drops of lemon juice if needed.

7. 7

   Serve cold with poached or baked fish, blini or dumplings. Keep leftovers in the fridge for up to 3 days.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.