About 

Dill is native to Eastern Europe and the Eastern Mediterranean. Dill was a symbol of wealth in Ancient Greece and was a symbol of good luck in Roman cultures. The leaves have a delicate grassy flavour of mild fennel and lemon. Dill is most associated with pickled cucumbers, and Scandinavian cured salmon (gravlax). Dill pairs well in baked goods like savoury scones, cracker breads and Pull-apart soft bread rolls.
It goes well with beetroot, potatoes, creamy dressings, light seafood sauces and Greek feta dishes.  

Uses & Ideas 

Smoked Trout and Fennel Fishcakes – Serves 4 

Ingredients – 500 gm firm mashed potato, 1 fennel bulb (diced), ½ cup leek (sliced), 30 ml olive oil, 2 tbsp dill leaf tips, salt & pepper, 1 hot smoked trout (3 cups of flaked flesh), plus (flour, egg wash, fresh breadcrumbs, and oil for frying).

Method – Combine mashed potato, sauteed leek and fennel, dill, salt, and pepper. Fold in flaked trout, form patties, and crumb. Refrigerate to firm before frying until golden. Serve with lime mayonnaise (1 cup mayonnaise with ½ tspn zest and 1 tbsp juice of a lime).

Add dill to lemon vinaigrette with capers, and anchovies. 

Spoon over grilled fish fillets, charred cabbage, or roast beetroot wedges. 

Potato salad - add sliced leeks (sautéed) to still warm sliced potatoes with Dijon mustard, dill, mayonnaise, salt, and pepper.  

Add dill to scrambled eggs, omelettes, and soups.

Add dill and cumin to sour cream and spoon over sliced cucumbers or vine-ripened tomatoes.