I prepared the following recipe for our Foodie Films event, where we watched Babette’s Feast. The day before our Foodie Films event, I made a dip with dill, garlic, sour cream and a bit of mayo. This was used as an accompaniment with baby carrots and cucumber slices I served for my French Cocktail Party. I had some left over after the party and rather than wasting it, I decided to use it with pasta. Because dill works really well with salmon, I roasted some salmon fillets I had and added it to the mix… and orzo brought the whole dish together. It has a nice creamy texture, similar to risotto but can be served either warm or cold.
1/2 cup sour cream
2-3 tablespoons mayonnaise
2 tablespoons fresh dill, chopped
1-2 cloves garlic, minced
salt and pepper to taste
2-3 salmon fillets
2 cups cooked orzo pasta
In a small bowl, combine the sour cream, mayonnaise, dill and garlic. Season with salt and pepper to taste. Set aside or prepare a day in advance for flavors to meld.
Preheat oven to 375 degrees. In a baking sheet, place your salmon fillets and season with salt and pepper. Bake in the preheated oven for 10-12 minutes, or until cooked. Remove from oven and flake with a fork; set aside.
In a large bowl, combine the dill and garlic dip, flaked salmon and cooked orzo (either hot, freshly drained or cold). Fold in all the ingredients to fully combine and serve.