How To Make Cured Pollock with Dill Cream & Radish Salad
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Serves:
Ingredients
- 1 lb cured pollock
- 1 cup sour cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper, to taste
- 2 cups radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
Instructions
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In a bowl, mix together the sour cream, dill, lemon juice, Dijon mustard, honey, salt, and pepper to make the dill cream sauce. Set aside.
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In another bowl, combine the radishes, red onion, olive oil, white wine vinegar, salt, and pepper to make the radish salad. Toss well to combine.
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On a serving plate, arrange the cured pollock. Drizzle the dill cream sauce over the fish.
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Serve the cured pollock with the radish salad on the side.
Nutrition
- Calories : 240kcal
- Total Fat : 12g
- Saturated Fat : 5g
- Cholesterol : 75mg
- Sodium : 400mg
- Total Carbohydrates : 8g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 25g
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