Pull together this quick tangy sauce for serving with Salmon Coulibiacs.
- Total Time:
- Yield: Makes 1 cup
Photography: John Kernick
Source: Martha Stewart Living, March 2016
- 1 cup sour cream
- 2 tablespoons chopped fresh dill
- Zest and juice of 1 lemon
- Coarse salt and freshly ground pepper
Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.