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Serving size: Serves 4
Favourite flavours: Saucy

Recipe - Acting like a dill

INGREDIENTS

1/4 cup (60g) sour cream
1 tablespoon baby capers, rinsed, drained
2 teaspoons finely chopped fresh dill
2 teaspoons horseradish cream
1 teaspoon lime juice
4 thick salmon fillets (880g)

METHOD

1. Combine sour cream, capers, dill, horseradish and juice in medium bowl.

2. Cook salmon on heated oiled grill plate until cooked as desired. A tiny touch underdone in the middle is perfect.

3. Serve salmon with dill and caper dressing.

Give me some skin
Some misguided fools say they don't like it but, on salmon fillets especially, the Tongmaster likes to see some skin. Wipe it down with paper towel before cooking, drizzle a little oil and lots of sea salt on it, then put the fish, skin-side down, on the flat plate part of the barbie. Not only does it offer a little protection for the delicate flesh, but it crisps up a treat and provides plenty of flavour, as well.

Wither Hills sauvignon blanc
This gently grassy wine from across the Tasman works well with the dill in this dish. So when you think of dills, think of a Kiwi.

These recipes are from RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at www.acpbooks.com.au.

Photo: Andre Martin