ISO ideas for a dipping sauce and a dill sauce (need answer fast?)

Cafe Society
1

I have some people coming over for board games tonight.

I just realized I didn’t finish my thinking on two of the things I am serving.

  1. I am doing a smoked fish platter with cucumber, smoked trout, smoked salmon and salmon candy. I bought sour cream and fresh dill, but never explored what to do with those. Just mix the dill into the sour cream??

  2. I have assembled pigs-in-blankets but instead of my usual hot-dog filling I have filled them with pan-fried Irish black pudding and white pudding. What should I sever as a condiment? Mustard?

2

Pretty much what I do. But I also add some salt, pepper, and some lemon juice.

No idea. I don’t know what black and white pudding is. :smiley:

3

Pork sausage with oats or barley as filler. The black pudding also has pork blood in it.

4

Thanks! I threw in some capers as well.

5

Ooo…good call! (Although capers tend to be a love-hate thing in my experience. Me? Love.)

6

Well, I think cutting off your body parts is a bit drastic. Maybe just a toe or two?

7

Ha! Fun typo! :slight_smile:
Final results:

The dill sauce for the smoked fish turned out great.

My spin on pig-in-blankets was only OK. The sausage ended up a little dry. Served with two mustards for dipping. Not bad, but I probably won’t do it again.

8

I really like adding in crumbled blue cheese to the sauce/dip/dressing for smoked salmon.