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cold sauce for roasted salmon?

Deenso | Jan 10, 200807:45 AM

Here I am again, the salmon newbie. Now I think I know how to roast/bake the salmon (thanks to Gio's post yesterday). I'll garnish the platter with sprigs of dill, slices of cucumber and thin wedges of lemon and will serve it only slightly warm or at room temperature.

I'd like to make some kind of sauce to serve alongside - something that's based on sour cream or creme fraiche?

Thanks in advance for your ideas/advice/recipes.


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