Sometimes you have time to bake bread, sometimes you don’t. But you always have time to take a Black Russian Rye you made at home, and top it with some peppered smoked salmon, a little red onion, and a flavorful parsley-dill sauce. I adapted the sauce from this recipe by Sunny Anderson – it’s fantastic. Light, flavorful, and the lemon provides a bright counterpoint that cuts through the richness of the salmon and the intense flavor of the bread. I’m sending this post over to Susan for her weekly YeastSpotting event.
Where have I been? In keeping with the ongoing breakdown of all our major appliances, our washing machine broke. I’ve been doing the laundry down by the creek, beating our loin cloths on a rock. But my new one has arrived! Hooray for modern conveniences!
- 1 small bunch fresh dill leaves
- 1 bunch parsley leaves
- 1 lemon, zested and juiced
- 1/2 cup low fat sour cream
- 1/3 cup mayonnaise
In a food processor, whir together the herbs, lemon juice, lemon zest, sour cream, mayonnaise, and salt and pepper, to taste. Keeps for about 5 days in a tightly covered container in the refrigerator.