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Cucumber Dill Sauce (dairy/fish)
Contributed by Eileen Goltz2 cups sour cream or pareve substitute
2 med. size cucumbers, peeled, halved lengthwise, seeded and chopped fine
1/3 cup finely chopped fresh dill OR 2 tablespoons dried dill weed
1/3 cup finely chopped green onions
2 tablespoons milk or non dairy substitute
1/2 teaspoon salt
For garnish: 1 jar (2 oz.) red lumpfish caviar, dill sprig
Mix all ingredients in a medium size bowl. Cover and refrigerate. To serve, spoon caviar around edges of sauce; place dill sprig in middle. Makes 3 1/2 cups.
>Notes: Wonderful with fish or as a vegetable dipPage 1 of 1 pages
