I love dill. It's quite a strong-flavoured herb, so needs to be used sparingly when coupled with more delicate flavours, but adds depth to dishes with its hint of aniseed. KB and I recently used some dill in a horseradish and cream sauce (recipe to come, watch this space), but it's the super-simple, super-satisfying tapas that I'm waxing lyrical about at the moment.
Basically, it was salmon bruschetta, with a creme fraiche base, rather than salsa. Awesome. And how did they stop the salmon-creme fraiche combo being too rich - dill and capers baby! A winning combo, if ever I saw one. I mean - you could use that for so much - creme fraiche, dill and caper as a sauce for pasta, as a base on pizza, a dollop on top of a steak... But, if you're wanting something nice and easy, but really really smart and tasty for the next time you're doing nibbles, try this...
loaf ciabatta (or sourdough, turkish etc)
smoked salmon, sliced thinly
- Slice bread quite thinly and brush with oil. Grill to lightly toast. I would cut the pieces to bite size.
- Mix capers into creme fraiche (I like quite a few, but that's to taste). You could chop up and stir some dill through here too, if you want a stronger dill flavour.
- Lay strips of salmon on crostini (the fancy name for your wee toasts). Add a dollop of creme fraiche and a sprig of dill. Voila, c'est tout.