Tracklements' classic Dill Sauce is primarily a match for Gravadlax and Smoked Fish preferably let down with creme fraiche. Jo produces scrummy nibbles with drinks with Smoked Trout or Oak Roasted Salmon with dill cream in Canape Shells decorated with a little Sweet Beetroot Relish. We also love it mixed into Mayonnaise to accompany Smoked Chicken.
Mix with Crème fraiche or greek yohurt to make a delicious sauce for Oak Roasted Salmon.
Suitable for vegetarians.
Refrigerate after opening.
Mustard (Water, Mustard Seed, Spirit Vinegar, Salt, Turmeric), Sunflower Oil, Honey, Dill, Raw Cane Sugar, Sea Salt.